Beef, Pasta, Artichoke Toss
By Nalli
Rate this recipe
0/5
(0 Votes)
Ingredients
- For the balsamic vinaigrette:
- 1 1/2 boneless beef sirloin steak cut 1 inch thick
- 4 c uncooked tricolor rotelle (rotini)
- 1 1/4 oz. Can quartered artichoke hearts, drained
- 1/2 (or more) large red bell pepper, cut into thin strips
- 1 c. Small pitted ripe olives-sliced
- 2 tbsp. thinly sliced fresh basil
- 1/4 c. Olive oil
- 1/4 c. Balsamic vinegar
- 1 1/2 tsp. Dried basil leaves
- 3/4 tsp. Salt
- 1/4 tsp. Pepper
Details
Servings 6
Preparation
Step 1
Broil the steak to medium rare or medium done. Let stand 10 minutes. Trim fat from steak and slice crosswise into thin slices. Cook past according to package directions, drain, rinse with cold water. In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives and fresh basil and mix lightly. In small bowl, whisk together vinaigrette ingredients. Pour over beef mixture, toss to coat. Cover and refrigerate at least two hours or overnight, before serving.
I use a whole package of pasta, 2 cans of artichoke hearts and double the vinaigrette recipe.
You'll also love
- Hot Spinach Artichoke Dip 4.6/5 (113 Votes)
- Spinach Artichoke Pasta 4.5/5 (93 Votes)
- Portuguese Kale Soup 0/5 (0 Votes)
- Sotanghon (Glass Noodle) Soup 0/5 (0 Votes)
- Potato Salad with Boiled Dressing 0/5 (0 Votes)
- Vietnamese Egg Loaf aka... 0/5 (0 Votes)
- Shang Dong Stir-Fry Noodles 0/5 (0 Votes)
- Geoduck Winter Melon Soup 0/5 (0 Votes)
Review this recipe