Orecchiette Salad with Roast Beef


»   Kosher salt

»   8 ounces orecchiette pasta

»   1 cup bocconcini (small mozzarella balls), halved

»   1 cup marinated artichoke hearts, quartered

»   8 small sweet marinated peppers (such as Peppadew), quartered

»   3 tablespoons chopped fresh mint or basil

  • tablespoons extra virgin olive oil
  • teaspoon finely grated lemon zest
  • tablespoons fresh lemon juice

Freshly ground pepper

  • cups baby arugula
  • ounces deli-sliced roast beef, cut into strips


  • Bring a large pot of salted water to a boil. 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. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again.


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