Beef, Rotini and Artichoke Salad- Balsamic Vinaigr
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
8
Preptime
10 minutes
Ingredients
4 cups (12 ounces) tricolored rotini pasta
6 ounces (leftover) cooked flank steak, cut into thin strips
1 (14 ounce) can quartered, drained water-packed artichoke hearts
1 large red bell pepper, cut into thin strips
1 cup small pitted black olives
2 tbsps. thinly sliced fresh basil
1/2 cup balsamic vinaigrette
Instructions
Cook pasta according to package directions, rinse and drain. In a large bowl, combine cooked pasta, beef, artichoke hearts, bell pepper, black olives and basil. Add vinaigrette and toss. Cover and refrigerate 2 hours before serving.
Originally Submitted
4/27/2010
0 Out of 5 from
0 reviews
You can add this Beef, Rotini and Artichoke Salad- Balsamic Vinaigr recipe to your own private DesktopCookbook.
