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
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.
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.
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.
Sprinkle the remaining ¼ teaspoon of pepper over the salads, serve, and enjoy!
Nutrition
- Calories:Â 691.56kcal
- Fat:Â 32.43g
- Saturated Fat:Â 8.14g
- Monounsaturated Fat:Â 18.99g
- Polyunsaturated Fat:Â 3.11g
- Carbohydrates:Â 69.38g
- Fiber:Â 3.81g
- Sugar:Â 5.28g
- Protein:Â 29.37g
- Cholesterol:Â 52.16mg
- Sodium:Â 598.77mg
- Calcium:Â 254.94mg
- Potassium:Â 602.95mg
- Iron:Â 3.24mg
- Vitamin A: 64.08µg
- Vitamin C:Â 7.02mg
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