Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette


Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

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

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Recipe Data


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    Servings and Ingredients

    Serves 8
    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
    1 large 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


    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


    400 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    adapted from