How To Make Penne Salad with Roast Beef, Arugula, and Radicchio
Enjoy bites of tender pasta, savory roast beef, and crisp veggies tossed in a sweet balsamic dressing, all in one plate, with this easy-to-follow recipe!
Serves:
Ingredients
- ¾lbpenne
- ¼lbarugula,(about 2 bunches)
- 1radicchio head,(about 6 oz)
- ¼cupcapers,drained
- 6tbspolive oil
- 3½tbspbalsamic vinegar
- ¾tspsalt
- ½tspfresh ground black pepper
- ½lbroast beef,thin sliced, cooked
- 2ozparmesan cheese,(1 chunk)
Instructions
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In a large pot of boiling, salted water, cook the penne for about 13 minutes, until just done. Drain, rinse with cold water, and drain thoroughly.
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In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and ¼ teaspoon of the pepper. Add the roast beef and toss again.
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Mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan.
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Sprinkle the remaining ¼ teaspoon of pepper over the salads, serve, and enjoy!
Nutrition
- Calories: 691.56kcal
- Fat: 32.43g
- Saturated Fat: 8.14g
- Monounsaturated Fat: 18.99g
- Polyunsaturated Fat: 3.11g
- Carbohydrates: 69.38g
- Fiber: 3.81g
- Sugar: 5.28g
- Protein: 29.37g
- Cholesterol: 52.16mg
- Sodium: 598.77mg
- Calcium: 254.94mg
- Potassium: 602.95mg
- Iron: 3.24mg
- Vitamin A: 64.08µg
- Vitamin C: 7.02mg
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