Roast Beef Pasta Salad Food

BEEF AND PASTA SALAD

Steps:

• In a large bowl, combine the pasta, green pepper, tomatoes and olives. In a large skillet, stir-fry sirloin in oil until cooked as desired; drain. , If serving salad hot, add dressing to skillet and bring to a boil. Pour over pasta mixture; toss to coat. Add cheese; serve immediately. , If serving salad cold, let beef cool for 15 minutes. Add the beef, dressing and cheese to pasta mixture; toss to coat. Chill for at least 1 hour.

ROAST BEEF AND ASPARAGUS PASTA SALAD WITH GARLIC OIL

Steps:

• Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Cook the asparagus in the boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the roast beef and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

ROAST BEEF PASTA SALAD

Steps:

• Cook the pasta according to the package instructions. Drain.
• Add the bocconcini, artichoke hearts, tomatoes, basil, olive oil, lemon zest, and lemon juice to a large bowl. Stir or toss gently to combine. Season with salt and pepper.
• Add the cooked pasta, arugula, and roast beef to the bowl. Stir or toss gently to combine. Adjust seasoning if needed with additional salt and pepper.

GRANDMA'S ROAST BEEF SALAD

Steps:

• Cut the beef into ½ to 1 inch cubes.
• Grind the meat in a meat grinder to a fine consistency.
• In a bowl, combine the beef, mayonnaise, and relish.
• Stir to combine.
• Serve on sandwich buns or on crackers.
• *For the beef, I used a top round roast that had been cooked in a slow-cooker until cooked through. I used only about half of the roast since that is what I had as leftovers.

ORECCHIETTE SALAD WITH ROAST BEEF

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse. Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat oven to 400˚F. Place vegetables on a cookie sheet and drizzle with 1 tablespoon olive oil and season liberally with coarse salt & black pepper. Roast for 15 minutes or until veggies have started to brown and tomatoes are soft. Remove from oven and all vegetables to cool before adding to salad.
• Cook pasta according to package directions for al dente in a large pot of boiling, salted water. Once pasta has cooked, drain and rinse with cold water. Toss with remaining olive oil until coated.
• In a mixing bowl, whisk dressing ingredients until combined.
• Toss cooled vegetables and cooked pasta with salad dressing until evenly coated. Adjust seasoning with salt & pepper, to taste.

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)

Steps:

• Chop or shred the roast beef, then process in a food processor.
• In a bowl, combine beef and all other ingredients.

RAGU SAUCE PASTA BAKE FROM LEFTOVER BEEF ROAST

Steps:

• In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
• Add garlic and leftover beef roast and stir and break it up to warm through.
• Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
• Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
• Set oven to high broil.
• Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
• Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!

ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat the air fryer to 380ºF.
• Place the peppers, zucchini, yellow squash, red onion and mushrooms in a large bowl, drizzle with a little of the olive oil and toss to coat well. Add the Italian seasoning and season with salt and pepper. Air-fry for 12 to 15 minutes, until the vegetables are soft but not mushy. Stir or shake the basket halfway through the cooking time to evenly roast vegetables.
• Combine the cooked pasta, roasted vegetables, tomatoes and olives in a large bowl and mix well. Add the balsamic vinegar and toss. Add enough olive oil to coat everything nicely (you may not use it all). Season with salt and freshly ground black pepper to taste.
• Refrigerate the salad until you are ready to serve. Stir in the fresh basil right before serving.

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

Steps:

• Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
• Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
• Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

ROAST BEEF PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions. , For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve.

HOT BBQ BEEF, HORSERADISH & PASTA SALAD

Steps:

• Marinate the steak in the Worcester sauce for 10 mins and sprinkle over the black pepper.
• Cook the pasta according to pack instructions, drain, then toss with the spring onions, peppers and basil. Mix the dressing ingredients together, season, then set aside.
• Heat the barbecue or a griddle pan until very hot. Cook the steak for 3 mins on each side, or until cooked to your liking. Cut into thick slices, then toss into the pasta with the dressing. Adjust seasoning to taste and serve.

ROASTED VEGGIE PASTA SALAD

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with tinfoil.
• Spread out chopped vegetables on tin foil and sprinkle with salt and pepper
• Roast vegetables for 12-15 minutes or until softened, and beginning to brown.
• While vegetables are cooking, prepare pasta according to box directions.
• In a large bowl, toss together pasta and cooked vegetables.
• Pour balsamic dressing over salad and toss until all vegetables and noodles are coated. Feel free to add more or less dressing to your liking.
• Serve immediately or store in refrigerator.
• We love this salad the next day when the dressing has soaked into all the vegetables.

ROAST BEEF PASTA SALAD

Steps:

• Prepare pasta according to package directions; rinse and drain.
• In a large bowl, mix together, beef, green bell pepper, celery, onion, red bell pepper, pickle, green onion, and pasta; mix gently.
• Dissolve bouillon in water; add milk, mayonnaise, sour cream, dill, salt, and pepper; mix well.
• Toss dressing with pasta mixture.
• Cover and refrigerate for 3-4 hours before serving.

30 ROAST BEEF RECIPES

Steps:

• Choose your preferred recipe for roast beef.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

BIG MAC PASTA SALAD

Steps:

• In a large salad bowl, toss together cooled pasta, cubed cheese, tomatoes, red onion, ground beef, romaine, and pickle chunks.
• In a small mixing bowl, whisk together all of the Big Mac Sauce ingredients. Pour dressing over the pasta salad ingredients and stir to coat evenly with the sauce.
• Serve immediately or cover with plastic wrap and chill in the refrigerator for 1-2 hours before serving.