Ingredients
- 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
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 4 cups baby arugula
- 6 ounces deli-sliced roast beef, cut into strips
Description
Food Network Invites You To Try This Orecchiette Salad With Roast Beef Recipe From Food Network Magazine.
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