Beef, Pasta, Artichoke Toss

By Nalli

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.