Best 4 Orecchiette Salad With Roast Beef Recipes
Indulge in the culinary delight of orecchiette salad with roast beef, a symphony of flavors and textures that will tantalize your taste buds. Originating from the enchanting region of Puglia, Italy, orecchiette, meaning "little ears," are distinctively shaped ear-like pasta that perfectly captures the essence of the dish. Our curated collection of recipes presents diverse variations of this delectable salad, each offering a unique culinary adventure. From the classic combination of tender roast beef, peppery arugula, and tangy balsamic vinaigrette to innovative twists featuring grilled vegetables, creamy burrata, or the vibrant flavors of sun-dried tomatoes and capers, these recipes cater to a wide range of palates. Whether you seek a light and refreshing lunch option or an impressive dish to grace your dinner table, our orecchiette salad with roast beef recipes are guaranteed to satisfy and delight.
Here are our top 4 tried and tested recipes!
ROAST BEEF PASTA SALAD
A recipe for a salad made with roast beef, pasta, mozzarella, tomatoes, artichoke hearts, fresh herbs, arugula, and a citrus dressing.
Provided by Renee
Categories Salad
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package instructions. Drain.
- Add the bocconcini, artichoke hearts, tomatoes, basil, olive oil, lemon zest, and lemon juice to a large bowl. Stir or toss gently to combine. Season with salt and pepper.
- Add the cooked pasta, arugula, and roast beef to the bowl. Stir or toss gently to combine. Adjust seasoning if needed with additional salt and pepper.
ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA
A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side dish for summer entertaining. Another bonus: it's a make-ahead wonder.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper.
- Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
- Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, ricotta salata, and celery with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and celery leaves; serve.
REFRIGERATOR DAY POT ROAST SALAD
Steps:
- In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.
- Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.
RUSSIAN ROAST BEEF SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes.
- Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired.
- Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/4 cup dressing. Serve with more dressing on the side.
Nutrition Facts : Calories 683, Fat 43 grams, SaturatedFat 10 grams, Cholesterol 92 milligrams, Sodium 1,063 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 38 grams
Tips:
- For the best flavor, use high-quality ingredients. Look for fresh vegetables, ripe tomatoes, and a good cut of roast beef.
- Roast the beef until it is medium-rare. This will give it a nice pink center and juicy flavor.
- If you don't have time to roast the beef, you can use deli roast beef instead. Just be sure to slice it thinly.
- To make the dressing, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Toss the salad greens, tomatoes, cucumbers, and red onion with the dressing. Then, top with the roast beef and Parmesan cheese.
- Serve the salad immediately.
Conclusion:
- Orecchiette salad with roast beef is a delicious and easy-to-make salad that is perfect for a summer lunch or dinner.
- The combination of flavors and textures in this salad is sure to please everyone at the table.
- So next time you're looking for a quick and easy salad recipe, give this orecchiette salad with roast beef a try. You won't be disappointed!
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