Go Back
Roast Beef Pasta Salad | Magnolia Days

Roast Beef Pasta Salad

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 Time 10 minutes
Author Renee


  • 8 ounces orecchiette or other pasta dry weight
  • 6 ounces bocconcini cut in half*
  • 1 cup quartered marinated artichoke hearts drained
  • 1 cup grape tomatoes
  • 2 to 3 tablespoons chopped fresh basil
  • 1/4 cup olive oil
  • Zest from 1/2 lemon about 1 teaspoon
  • 3 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • 3 to 4 cups baby arugula
  • 6 ounces deli-sliced roast beef cut into strips


  1. Cook the pasta according to the package instructions. Drain.
  2. 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.
  3. 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.