Photo: Orecchiette Salad with Roast Beef Recipe
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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By rat8610
Des Moines, IA
on September 08, 2012
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I followed one reviewer's tip to mix all ingredients but the beef and lettuce the night before, and it was wonderful! I used a mixture of arugula, red leaf lettuce and spinach. I also used the fresh basil instead of mint. The smell of fresh basil with the lemon zest was so scrumptious! Will definately make this salad again. My guests raved about the flavors.
By 23.victoria_130...
on July 30, 2012
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Very delicious and tasty! I have been making this for over a year on a regular basis! I also would recommend that you let the flavors sit over night minus the arugula!
By AEB1721
Appleton, WI
on July 18, 2011
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Great! More lemon and peppadews than called for were good!
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