Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Penne Salad with Roast Beef, Arugula, Radicchio, and Capers
Sliced rare roast beef from the deli counter turns pasta salad into dinner. Sweet balsamic vinegar balances the slightly bitter greens, and shavings of Parmesan cheese on top are a deliciously stylish garnish.
Rating:
Read Reviews(2)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
3/4 pound penne
1/4 pound arugula, (about 2 bunches) stems removed, leaves torn into pieces
1 head radicchio, (about 6-ounces) torn into pieces
1/4 cup capers, drained
6 tablespoons olive oil
3 1/2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 pound thin-sliced roast beef, cut into strips
2 ounce chunk Parmesan cheese, or 3 tablespoons grated Parmesan




In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly.

In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and 1/4 teaspoon of the pepper. Add the roast beef and toss again.

To serve, mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the salads.


Wine Recommendation: This salad goes well with many simple, fruity reds. Pour a Beaujolais-Villages or try a red wine from the south of France such as Corbieres or Coteaux du Languedoc.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Greek Salad with Pepperoni
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Pepperoni - sliced thin, sauteed until crisp - is a tempting addition to this traditional combination of greens, vegetables, and feta cheese and makes the salad substantial enough for dinner.
View the full recipe


Spaghettini with Mushrooms,Garlic & Oil
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great, too.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//