Orecchiette Salad with Roast Beef

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 8 ounces orecchiette pasta
  • 1 cup bocconcini (small mozzarella balls), halved
  • 1 cup marinated artichoke hearts, quartered
  • 8 small sweet marinated peppers (such as Peppadew), quartered
  • 3 tablespoons chopped fresh mint or basil
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper
  • 4 cups baby arugula
  • 6 ounces deli-sliced roast beef, cut into strips
Directions
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse.

  • Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again.

  • Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

  • Per serving: Calories 500; Fat 22 g (Saturated 7 g); Cholesterol 49 mg; Sodium 548 mg; Carbohydrate 51 g; Fiber 3 g; Protein 26 g

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

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