Best 2 Beef And Pasta Salad Recipes

**Beef and Pasta Salad: A Refreshing and Flavorful Dish for Any Occasion**

If you're looking for a dish that is both delicious and easy to make, beef and pasta salad is the perfect choice. This classic salad is made with tender beef, flavorful pasta, and a variety of fresh vegetables, all tossed in a tangy dressing. It's a great option for a summer cookout, a potluck, or a quick and easy lunch or dinner. This recipe includes three variations of beef and pasta salad: a classic version, a spicy version, and a vegetarian version.

**Classic Beef and Pasta Salad:**
This is the basic recipe for beef and pasta salad. It's made with cooked beef, elbow macaroni, celery, onion, and a tangy dressing made with mayonnaise, mustard, and vinegar.

**Spicy Beef and Pasta Salad:**
This version of beef and pasta salad adds a kick of heat with the addition of diced jalapeños and a spicy dressing made with chili powder and cayenne pepper.

**Vegetarian Beef and Pasta Salad:**
This version of beef and pasta salad is made with crumbled tofu instead of beef. It's a great option for vegetarians and vegans, and it's just as delicious as the classic version.

Here are our top 2 tried and tested recipes!

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts image

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Provided by Ben S.

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Yield 8

Number Of Ingredients 19

Ingredients

3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

Steps:

Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g

BEEF AND PASTA SALAD

Beef and Pasta Salad image

My husband and I like zesty pasta salads and have tried many different types. This delightful dish can be eaten warm or cold, so it's a perfect meal anytime of year.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound beef top sirloin steak, cut into strips
2 tablespoons canola oil
1 bottle (8 ounces) Italian salad dressing
1-1/2 cups shredded provolone or part-skim mozzarella cheese

Steps:

In a large bowl, combine the pasta, green pepper, tomatoes and olives. In a large skillet, stir-fry sirloin in oil until cooked as desired; drain. , If serving salad hot, add dressing to skillet and bring to a boil. Pour over pasta mixture; toss to coat. Add cheese; serve immediately. , If serving salad cold, let beef cool for 15 minutes. Add the beef, dressing and cheese to pasta mixture; toss to coat. Chill for at least 1 hour.

Nutrition Facts :

Tips:

Cook the pasta al dente: This means cooking it until it is tender but still has a slight bite to it. This will help the pasta hold its shape and texture in the salad.
Use a variety of vegetables: This will add flavor, color, and nutrients to the salad. Some good options include cherry tomatoes, bell peppers, cucumbers, and carrots.
Choose a flavorful cheese: The cheese should complement the other ingredients in the salad. Some good options include Parmesan, cheddar, or feta.
Use a light dressing: The dressing should not overpower the other ingredients in the salad. A simple vinaigrette or olive oil and vinegar dressing is a good choice.
Let the salad chill before serving: This will help the flavors to meld together.

Conclusion:

Beef and pasta salad is a delicious and versatile dish that can be served as a main course or side dish. It is a great way to use up leftover beef and pasta, and it is also a good option for a picnic or potluck. With so many variations possible, you are sure to find a beef and pasta salad recipe that you and your family will love.