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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- ounces chunk Parmesan cheese, or 3 tablespoons grated Parmesan

Description

Sliced Rare Roast Beef From The Deli Counter Turns Pasta Salad Into Dinner. Sweet Balsamic Vinegar Balances The Slightly Bitter Greens, And Shavings Of Parmesan Cheese On Top Are A Deliciously Stylish Garnish.

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