Beef & Rotini Salad With Tomato Basil Dressing
"This pasta salad can be eaten warm or cold and has nice Italian flavours of balsamic vinegar, olive oil, garlic, basil, etc. And of course, lots of parmesan cheese. Can also use leftover roast beef."
photo by Rachchow
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
-
MARINADE
- 2 minced garlic cloves
- 1 1⁄2 tablespoons cornstarch
- 1 1⁄2 teaspoons balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄4 cup vegetable oil
- 1 lb sirloin beef, strips
-
DRESSING
- 1 1⁄2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 minced garlic cloves
- salt & freshly ground black pepper
- 1 pinch sugar
- 3 -4 tomatoes, diced
- 3 green onions, finely chopped
- 1⁄4 cup basil
- 1 lb rotini pasta
- parmesan cheese
directions
- Combine beef and marinade ingredients; let sit, covered, at room temperature for at least 1 hour.
- Cook rotini until al dente.
- In a medium-size bowl, combine together balsamic vinegar, olive oil, garlic, salt, pepper, sugar, tomato, green onion, and basil.
- Brown meat in nonstick skillet over medium-high heat; drain and toss with warm rotini and dressing. Sprinkle generously with parmesan cheese.
- The dressing will flavor this salad better if the pasta is warm when dressed. Leftover roast beef can also replace the sirloin.
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Reviews
-
i was so impressed with the chef's bio i decided to give one of her recipes a whirl and glad i did. this was excellent. simple to make and delicious. used all organic ingredients, but had to use regular onions as that was all i had. i chose to eat it after it turned to room temp and then put in the fridge, but i can see how this would be just as good warm. all the flavors went really well together and made for a nice tasty dish. thank you so much for sharing this. -
Very easy to make. Dressing was a little bland for us maybe adding more garlic and red pepper flakes would help. Will make again. Made for Fall Pac 07.
RECIPE SUBMITTED BY
Hi, my name is Rachel and I love to cook! Zaar is my favorite site to look for recipes and I know I can always come to CC for advice.
I was born in Montreal but I have a Chinese and Italian background.
I graduated cullinary school in June '08. I cooked at a golf club until October and loved it. Now I'm working at a high end steakhouse.
I have a tattoo on the back of my neck of the Chinese symbols for strength. I'm a person who never gives up, never let's someone tell me I can't do something.
I'm a very fun, easy to get along with person. I'm a lil bit crazy too sometimes haha.
Favorite Saying: You have great potential, so live in it.
A quote which I really like from Chef #61010 : "Roll with the punches and keep going forward. Never give up."
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