Beef, Pasta and Artichoke Salad with Balsamic Vinaigrette

Yield: Serves 8

Ingredients

1 boneless sirloin, cooked and thinly sliced into strips
4 cups cooked rotini pasta
1 can quartered artichoke hearts, quartered
1 large red or yellow pepper, cut into thin strips
1 cup small pitted black olives
1/2 red onion, sliced
2 Tablespoons thinly sliced fresh basil
Prepared basil vinaigrette

Directions:

Combine beef, pasta, artichoke hearts, pepper strips, olives, onion and basil in large bowl. Add vinaigrette and toss. Cover and refrigerate for 2 hours.

Use leftover grilled steak from the Fajitas recipe and get two meals in one! Search for the Fajitas recipe in the recipe file.

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PWS 10