Roast Beef and Asparagus Pasta Salad with Garlic Oil
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 296
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 14
- Sodium
- 268
- Total: 40 min
- Active: 30 min
Ingredients
1/3 cup olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 pound asparagus, trimmed and cut into 1-inch pieces
8 ounces dried fusilli
4 ounces thickly sliced roast beef, cut into thin strips
1/4 cup thinly sliced scallions
Directions
- Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook the asparagus in the boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the roast beef and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.