The basis for this recipe came from Cooking Light Magazine, but I changed it to use more green beans and leftover roast beef. It would be great with any leftover beef. Seasoned grilled beef, grilled chicken, and even grilled shrimp would be delicious with this combination of ingredients. The vegetables you add to this salad could be switched up too. I also changed the dressing recipe to add a little more olive oil, since dry pasta salad is not our bag! Check your fridge and make a great summer salad!Ingredients:
* 2 cups uncooked penne or other pasta
* 1 pound green beans, trimmed
* 1/2 - 1 lb. leftover beef roast or any other grilled meat or shrimp
* 1 cup thinly sliced red onion
* 1 1/2 cups thinly sliced red bell pepper
* 1/4 cup chopped fresh basil
* 3 tablespoons Dijon mustard
* 2 tablespoons balsamic vinegar
* 3 tablespoons olive oil, plus a little extra for the pasta
* 2 teaspoons honey
* 1 teaspoon minced garlic
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 cup (1 ounce) crumbled blue cheese
Preparation:
Bring 3 quarts water to a boil in a large pot. Add pasta; cook 5 1/2 minutes. Add green beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well and place in a large serving bowl. Drizzle a little olive oil over the pasta and green beans and toss to coat. This will prevent the hot pasta from immediately absorbing all the dressing, and causing the salad to be too dry.
Add the meat, onions, peppers, and basil to the pasta and green beans. Combine the mustard, vinegar, oil, honey, garlic, salt and pepper. Mixing it all together in a shaker jar is an easy way to make a dressing. Pour over the pasta salad, tossing gently to coat. Sprinkle the blue cheese over all. Great served with a loaf of rustic bread!
