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Orecchiette Salad with Roast Beef Recipe

Ingredients:

  • Orecchiette Salad with Roast Beef
    Orecchiette Salad with Roast Beef

    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

How to make Orecchiette Salad with Roast Beef recipe

  • Deliver a large pan with salted water into a come. Include this pasta as well as prepare as the ingredients label guides; depletion but try not to always rinse.
  • On the other hand, mix a bocconcini, artichokes, marinated peppers and mint in a offering dish. Include a olive oil, lemon zest along with juice, as well as salt plus pepper for you to taste plus toss. Include the pasta and also throw again.
  • Right before portion, wake in the arugula as well as roast meat. Year or so your greens by using pepper.
  • Orecchiette Salad with Roast Beef recipe is ready to serve.