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

Penne Salad With Roast Beef, Arugula, Radicchio, And Capers, Recipe

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