Orecchiette Salad with Roast Beef

Name: Orecchiette Salad with Roast Beef
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 80 grams baby arugula; 100 grams bocconcini (small mozzarella balls), halved; 3 Tbsps chopped fresh mint or basil; 4 servings Kosher salt; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 200 grams marinated artichoke hearts, quartered; 3 Tbsps extra-virgin olive oil; 227 grams orecchiette pasta; 4 servings Freshly ground pepper; 8 smalls sweet marinated peppers (such as Peppadew), quartered; 170 grams deli-sliced roast beef, cut into strips

Orecchiette Salad with Roast Beef takes around 25 minutes from beginning to end. This main course has 511 calories, 24g of protein, and 23g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have lemon zest, orecchiette pasta, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the pasta and cook as the label directs; drain but don't rinse. Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl.

Ingredients you will need

Artichoke

Bocconcini

Peppers

Pasta

Mint

Equipment you will use

Bowl

Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss.

Ingredients you will need

Salt And Pepper

Lemon Zest

Olive Oil

Juice

Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

Ingredients you will need

Roast Beef

Arugula

Pepper

Pasta

Photograph by Antonis Achilleos

Equipment

Pot

Bowl

Ingredients

Servings:

80grams

baby arugula 100grams

bocconcini (small mozzarella balls), halved 3Tbsps

chopped fresh mint or basil 4servings

Kosher salt 2Tbsps

fresh lemon juice 1teaspoon

finely grated lemon zest 200grams

marinated artichoke hearts, quartered 3Tbsps

extra-virgin olive oil 227grams

orecchiette pasta 4servings

Freshly ground pepper 8smalls

sweet marinated peppers (such as Peppadew), quartered 170grams

deli-sliced roast beef, cut into strips

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Nickel & Nickel Truchard Vineyard Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 36 dollars.

Nickel & Nickel Truchard Vineyard Chardonnay

Nickel & Nickel's 2000 Truchard Vineyard Chardonnay is the second wine of this varietal to be introduced in the Nickel and Nickel portfolio. Produced in Carneros, a cool and breezy appellation renowned for producing noteworthy Chardonnay, the wine offers aromas of tropical fruit and sweet oak. A touch of malolactic fermentation brings forth ripe pineapple, pear, apple, citrus notes on the palate, which are accented by hints of vanilla and spice from the oak. The wine's lovely texture and bright acidity meld into a lengthy and flavorful finish.