Beef Pasta Salad Recipes

ROAST BEEF PASTA SALAD

Roast Beef Pasta Salad image

A recipe for a salad made with roast beef, pasta, mozzarella, tomatoes, artichoke hearts, fresh herbs, arugula, and a citrus dressing.

Provided by Renee

Categories Salad

Number Of Ingredients 11

Ingredients

8 ounces orecchiette or other pasta (dry weight)
6 ounces bocconcini (cut in half*)
1 cup quartered marinated artichoke hearts (drained)
1 cup grape tomatoes
2 to 3 tablespoons chopped fresh basil
1/4 cup olive oil
Zest from 1/2 lemon (about 1 teaspoon)
3 tablespoon fresh lemon juice
Salt and pepper to taste
3 to 4 cups baby arugula
6 ounces deli-sliced roast beef (cut into strips)

Steps:

Cook the pasta according to the package instructions. Drain.
Add the bocconcini, artichoke hearts, tomatoes, basil, olive oil, lemon zest, and lemon juice to a large bowl. Stir or toss gently to combine. Season with salt and pepper.
Add the cooked pasta, arugula, and roast beef to the bowl. Stir or toss gently to combine. Adjust seasoning if needed with additional salt and pepper.

BEEF AND PASTA SALAD

Beef and Pasta Salad image

My husband and I like zesty pasta salads and have tried many different types. This delightful dish can be eaten warm or cold, so it's a perfect meal anytime of year.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound beef top sirloin steak, cut into strips
2 tablespoons canola oil
1 bottle (8 ounces) Italian salad dressing
1-1/2 cups shredded provolone or part-skim mozzarella cheese

Steps:

In a large bowl, combine the pasta, green pepper, tomatoes and olives. In a large skillet, stir-fry sirloin in oil until cooked as desired; drain. , If serving salad hot, add dressing to skillet and bring to a boil. Pour over pasta mixture; toss to coat. Add cheese; serve immediately. , If serving salad cold, let beef cool for 15 minutes. Add the beef, dressing and cheese to pasta mixture; toss to coat. Chill for at least 1 hour.

Nutrition Facts :

ROAST BEEF PASTA SALAD

Roast Beef Pasta Salad image

I made this salad one year when a neighbor came over to help my husband put up hay. They both were hot and dusty, so this cool dish was well received. It's a meal in itself.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) spiral pasta
2 cups julienned cooked roast beef
1 cup chopped green pepper
1 cup sliced celery
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/3 cup chopped dill pickle
2 to 3 green onions, sliced
DRESSING:
2 tablespoons beef bouillon granules
1/4 cup boiling water
1/2 cup milk
2 cups mayonnaise
1 cup (8 ounces) sour cream
1 teaspoon dill weed
Dash pepper

Steps:

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions. , For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 515 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 678mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

ROAST BEEF AND ASPARAGUS PASTA SALAD WITH GARLIC OIL

Roast Beef and Asparagus Pasta Salad with Garlic Oil image

Get your Sunday supper in a refreshing pasta salad with roast beef, asparagus and scallion.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 9

Ingredients

1/3 cup olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 pound asparagus, trimmed and cut into 1-inch pieces
8 ounces dried fusilli
4 ounces thickly sliced roast beef, cut into thin strips
1/4 cup thinly sliced scallions

Steps:

Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
Meanwhile, bring a large pot of salted water to a boil.
Cook the asparagus in the boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
Add the roast beef and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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