Italian Beef Pasta Salad
This hearty pasta salad turns leftover roast beef or deli roast beef into a complete meal. Colorful vegetables, cheese and Italian dressing combine with tender pasta for a satisfying lunch, picnic or potluck dish that can be prepared ahead of time.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Yield: 8 servings
Ingredients
- 12 ounces rotini pasta
- 2 cups cooked roast beef, cut into bite-size strips
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup sliced black olives
- 1/2 cup diced green bell pepper
- 1/2 cup shredded mozzarella or provolone cheese
- 1/4 cup grated Parmesan cheese
- 3/4 cup Italian dressing
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Directions
- Cook the pasta according to the package directions until al dente.
- Drain, rinse with cold water and allow the pasta to cool completely.
- Place the pasta into a large serving bowl.
- Add the roast beef, tomatoes, cucumber, olives, bell pepper, mozzarella and Parmesan cheese.
- Sprinkle the Italian seasoning over the salad.
- Pour the Italian dressing over the ingredients and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir before serving and season with salt and pepper if needed.
Kid Chef Tip
After rinsing the cooked pasta, let it drain well before mixing the salad. Too much water can dilute the dressing and make the flavors less vibrant.
Easy Variations
- Replace the roast beef with grilled steak or leftover pot roast.
- Add pepperoni or sliced salami for extra Italian flavor.
- Mix in roasted red peppers, artichoke hearts or pepperoncini peppers.
- Use feta cheese instead of mozzarella for a Mediterranean twist.
- Stir in chopped fresh parsley or basil just before serving.
Recipe, image, and content from
Kids-Cooking-Activities.com