I use leftover roast beef in a variety of ways. You can freeze it, add it to soups, make a stir fry or sandwiches or add it to a noodle dish. I thought since it is so hot outside, making a pasta salad would be the best option. I like using small shaped noodles for pasta salad and bowties are one of my favorites for a variety of dishes.
I chose to use carrots, zucchini, celery and pepper as the main vegetables. You could also add cherry tomatoes, cooked corn or peas. I used fresh basil from the garden and parsley would also be a good option. The salad dressing doesn't overwhelm the salad nor is it so much that the salad is too wet with dressing.
We enjoyed having this beef pasta salad for supper.
INGREDIENTS:
Leftover cooked roast beef, chopped, 2 to 4 ounces
2 medium carrots, finely chopped
1 small zucchini, finely chopped
1 celery stalk, finely chopped
1 green onion, chopped
1/2 coloured pepper, chopped
1/3 cup shredded cheese (cheddar, provolone or your favorite cheese)
2 generous cups cooked pasta (bowties or small shaped pasta)
five fresh basil leaves, sliced into small ribbons
Dressing:
1 clove garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon lemon zest (optional)
1 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste
DIRECTIONS:
Mix the salad dressing in a small bowl or cup and set aside
In a large bowl, add all of the ingredients and combine well. Add the salad dressing and mix well. Store in the fridge until ready to serve. Serves 4.
