Beef, Pasta & Artichoke Salad with Balsamic Vinaigrette
Sliced grilled beef steak is combined with tri-colored fusilli pasta, artichoke hearts, bell pepper strips, olives and fresh basil, and tossed with a balsamic vinaigrette.
1 boneless beef top sirloin steak, cut 1 inch thick (about 1 1/2 pounds)
4 cups uncooked tri-colored fusilli pasta, cooked
1 (14-ounce) can quartered artichoke hearts, drained
1 large red bell pepper, cut into thin strips
1 cup small pitted ripe olives (optional)
2 tablespoons thinly sliced fresh basil
1/2 cup prepared balsamic vinaigrette
- Place beef steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Remove; let stand 10 minutes. Cut steak lengthwise in half, then crosswise into thin slices.
- Combine beef, pasta, artichoke hearts, bell pepper, olives and basil in large bowl. Add vinaigrette; toss. Cover and refrigerate at least 2 hours.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.