ITALIAN BEEF AND PASTA SALAD
Sparked with a lemony dressing this main dish salad is as easy as 1, 2, 3 when
you use sliced deli roast beef or leftover barbecued steak. Best served chilled.
2 cups penne pasta
1 lb deli Roast Beef, thickly sliced
1 green or red pepper, cut in narrow strips
1/3 cup olive oil
¼ cup lemon juice
1 tbsp Dijon Mustard
4 tsp Italian seasoning
½ tsp EACH salt and pepper
Cook the pasta according to package directions; drain and rinse well with cold
water. Cut the beef in narrow strips and mix with peppers and pasta in a large
bowl. Mix oil, lemon juice, mustard, Italian seasoning, salt and pepper together;
pour over salad and toss. Chill until serving time. Garnish with green or black
olives, if desired.
Makes 4 servings.
TIP: If Italian seasoning isn't available use 2 tsp each dried oregano
and thyme. For a lower fat dressing use ¼ cup (50 mL) oil and
add 2 tbsp chicken stock or water.
Beef Information Centre