Orecchiette Salad with Roast Beef

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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.

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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!

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Great! More lemon and peppadews than called for were good!

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We made this the day before a birthday party, pulled out of the fridge and served. I could not find orecchiette pasta, so used rotini pasta. Very simple to make and was delicious. Lots of good comments from our guests.

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This was a super easy salad to make. It was very heavy. One recommendation is that you cut all things into small pieces, versus in quarters like they recommend. Also, a colorful pasta like veggie mac would have gave the pasta good color. I also recommend making it the day prior so that the flavors can blend with each other (hold the beef and lettuce of course. I found myself adding more lemon, it kicked it off big time and lots of salt and pepper.

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I've made this twice now and both times it's been great. I left the beef out since I really didn't want the extra calories. I can only assume it will be even better with it. I read the previous review and feel you can judge how much lemon you want. I like most everything tart, so I add a bit extra anyway. I would recommend that you put the pasta in the boil water slowly, it has a tendency to stick together.
And you must use the peppadews, they are awesome.

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This was very easy to prepare and I will make it again! My only addition would be a little more acid. With the olive oil and the ingredients that were marianted in oil I felt it could have used a little more lemon juice.