Penne Salad with Roast Beef, Arugula, Radicchio, and Capers
Ingredients
- 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 drained capers
- 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 cooked roast beef, cut into strips
- 2-ounce chunk Parmesan cheese, or 3 tablespoons grated Parmesan
Description
Food & Wine
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