© Melanie Acevedo
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Serves : 4

Sliced rare roast beef from the deli counter turns pasta salad into dinner. Sweet balsamic vinegar balances the slightly bitter greens, and shavings of Parmesan cheese on top are a deliciously stylish garnish. Plus: More Pasta Recipes and Tips

How to Make It

Step 1    

In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly.

Step 2    

In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and 1/4 teaspoon of the pepper. Add the roast beef and toss again.

Step 3    

To serve, mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the salads.

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