Beef, Rotini and Artichoke Salad with Balsamic Vinaigrette

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- kelly Brant

Serves 8 people

Categories: Salad- slaw- salad dressing

Ingredients

  • 12 oz. uncooked tri-colored rotini pasta
  • 1 cooked (leftover)flank steak, cut into thin 2-inch strips
  • 1 (14 oz.) can quartered, water-packed artichokes, drained
  • 1 large red bell pepper, cut into thin strips
  • 1 cup pitted black olives
  • 2 Tbsp. thinly sliced fresh basil
  • 1/2 cup balsamic vinaigrette

Directions

  1. Cook pasta according to package directions; rinse and drain.
  2. In a large bowl, combine steak, cooked pasta, artichokes, bell pepper, olives and basil. Add vinaigrette; toss. Cover and refrigerate 2 hours before serving.

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