Cooking time •
15
mins
Preparation time •
40
mins
Serves •
50
Mediterranean Roast Beef Pasta Salad
All the flavours of the Med in a single dish. This pasta salad is hearty enough to be served as a summer dinner, and fancy enough to serve as a buffet winner.
Ingredients
- 5 packets fusilli pasta
- 3kg kg beef strips
- 300 g Royco Beef Marinade
- 125 ml tablespoons olive oil
- 5 -6 red onions, thinly sliced
- 100 grams bunch baby spinach
- 5 punnets assorted cherry tomatoes
- salt and pepper to season
- micro greens to garnish
Method
- Cook pasta in a large pot of boiling salted water until fully cooked, 10 to 12 minutes. Drain and toss into a bowl with the olive oil. Cool to room temperature.
- Marinate beef strips using Royco Beef Marinade and grill in a flat top until cooked through and slightly browned.
- Heat oil in a large pan and gently sauté red onions and toss in cocktail tomatoes, season with salt and pepper to taste.
- Finally add cooked pasta in a large mixing bowl, add cooked beef strips, onion and cocktail tomato mix, roughly chopped fresh baby spinach, and drizzle with a bit of olive oil, toss all the ingredients together to mix well.
- Served garnished with fresh micro herbs, as they are packed with freshness and compliment any fresh salad.
Chefs Tip - The components of this pasta salad can be made ahead a day ahead of time; just keepeverything separate and toss together right before serving.