Orecchiette Salad with Roast Beef Recipe

Name: Orecchiette Salad with Roast Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces orecchiette pasta; 1 cup bocconcini (small mozzarella balls), halved; 1 cup marinated artichoke hearts, quartered; 8 small sweet marinated peppers (such as Peppadew), quartered; 3 tablespoons chopped fresh mint or basil; 3 tablespoons extra-virgin olive oil; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; Freshly ground pepper; 4 cups baby arugula; 6 ounces deli-sliced roast beef, cut into strips

Servings: persons

Kosher salt
8 ounces orecchiette pasta
1 cup bocconcini (small mozzarella balls), halved
1 cup marinated artichoke hearts, quartered
8 small sweet marinated peppers (such as Peppadew), quartered
3 tablespoons chopped fresh mint or basil
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground pepper
4 cups baby arugula
6 ounces deli-sliced roast beef, cut into strips

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs; drain but don't rinse.
3
Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl.
4
Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss.
5
Add the pasta and toss again.
6
Just before serving, stir in the arugula and roast beef.
7
Season the salad with pepper.
8
Per serving: Calories 500; Fat 22 g (Saturated 7 g); Cholesterol 49 mg; Sodium 548 mg; Carbohydrate 51 g; Fiber 3 g; Protein 26 g
9
Photograph by Antonis Achilleos

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 8 ounces orecchiette pasta, 1 cup bocconcini (small mozzarella balls), halved, 1 cup marinated artichoke hearts, quartered, and more.

Yes, Orecchiette Salad with Roast Beef falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Orecchiette Salad with Roast Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions