Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

Recipe

Salad
Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

Primary Media

Plate filled with beef, pasta and artichokes and tossed in a balsamic vinaigrette

User Rating

3.4 out of 5 stars
Rate it:
5 ratings

Recipe Data

8
Servings

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 ½ lbs.New York strip steak, cut 1-inch thick
4 c.uncooked tri-colored rotelle (spiral-shaped)pasta
1(14 oz) can quartered artichoke hearts, drained
1large red bell pepper, cut into julienne strips
1 c.small pitted ripe olives, optional
2 tbsp.thinly sliced fresh basil
Balsamic Vinaigrette
¼ c.olive oil
¼ c.balsamic vinegar
¼ tsp.salt
¼ tsp.black pepper
1 ½ tsp.dried basil leaves

Directions

  1. Grill steak over medium-high heat until desired doneness is reached, turning once. Let stand for 10 minutes.
  2. Trim fat from steak. Cut steak lengthwise in half and then crosswise into thin slices.
  3. Meanwhile cook pasta according to package directions.
  4. In large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, if desired, and fresh basil; mix lightly.
  5. In small bowl, whisk together vinaigrette ingredients. Pour over beef mixture; toss to coat. Cover and refrigerate at least 2 hours or overnight, if desired before serving.

Nutrition facts

Servings

400 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 45mg
  • Sodium: 500mg
  • Total Carbohydrates: 36g
  • Protein: 23g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 2%

Recipe Source:

adapted from www.beefitswhatsfordinner.com.