Beef Rotini Salad With Tomato Basil Dressing Recipes

ROTINI AND SMOKED SALMON SALAD WITH TOMATO BASIL VINAIGRETTE

Steps:

• Cook the rotini by following the package directions for al dente; drain and rinse briefly under cold running water; drain completely.
• To make the dressing: whisk together the vinegar, sun-dried tomatoes, salt and pepper to taste in a small bowl.
• Gradually whisk in the olive oil until an emulsion forms.
• Add in basil and stir to mix.
• To make the salad: Transfer drained pasta to a serving bowl; add in the salmon, olives, capers, bell pepper, artichoke hearts, peas, and corn; toss gently to combine.
• Pour the vinaigrette over the mixture and toss gently to coat.
• Sprinkle the sunflower seeds over the salad (also sprinkle a little feta cheese if desired--very good).
• Cover and refrigerate for up to 2 hours before serving.
• Serve chilled.

ROTINI WITH SUN-DRIED TOMATOES & BASIL

Steps:

• Cook pasta in a large pot of boiling salted water until tender but firm, 8- 10 minutes or according to package directions.
• Drain well, reserving 1/2 cup of the cooking liquid.
• Return pasta to pot.
• Add remaining ingredients including reserved liquid& toss to coat.
• Serve immediately as pasta waits for nobody!

BEEF & ROTINI SALAD WITH TOMATO BASIL DRESSING

Steps:

• Combine beef and marinade ingredients; let sit, covered, at room temperature for at least 1 hour.
• Cook rotini until al dente.
• In a medium-size bowl, combine together balsamic vinegar, olive oil, garlic, salt, pepper, sugar, tomato, green onion, and basil.
• Brown meat in nonstick skillet over medium-high heat; drain and toss with warm rotini and dressing. Sprinkle generously with parmesan cheese.
• The dressing will flavor this salad better if the pasta is warm when dressed. Leftover roast beef can also replace the sirloin.