A recipe for a salad made with roast beef, pasta, mozzarella, tomatoes, artichoke hearts, fresh herbs, arugula, and a citrus dressing.
Course
Salad
Cuisine
American
Prep Time10minutes
AuthorRenee
Ingredients
8ouncesorecchiette or other pastadry weight
6ouncesbocconcinicut in half*
1cupquartered marinated artichoke heartsdrained
1cupgrape tomatoes
2to 3 tablespoons chopped fresh basil
1/4cupolive oil
Zest from 1/2 lemonabout 1 teaspoon
3tablespoonfresh lemon juice
Salt and pepper to taste
3to 4 cups baby arugula
6ouncesdeli-sliced roast beefcut into strips
Instructions
Cook the pasta according to the package instructions. Drain.
Add the bocconcini, artichoke hearts, tomatoes, basil, olive oil, lemon zest, and lemon juice to a large bowl. Stir or toss gently to combine. Season with salt and pepper.
Add the cooked pasta, arugula, and roast beef to the bowl. Stir or toss gently to combine. Adjust seasoning if needed with additional salt and pepper.
Recipe Notes
*Bocconcini is small fresh mozzarella balls. If those are not available, use larger fresh mozzarella and cut into bite-sized pieces.