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This healthy, fast and easy to make vegetable and meat pasta salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
8 oz. fusilli pasta, cooked al dente
4 oz. roast beef leftovers, diced
3 oz. roast potatoes, diced
2 oz. roast parsnips, sliced
3 oz. steamed broccoli florets, cooled
3 oz. steamed carrots, sliced and cooled
3 oz. steamed peas, cooled
2 cups mayonnaise
1 tbsp. leftover beef gravy
1 tbsp. horseradish mustard
1 tsp. salt
1 tsp. black pepper
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine fusilli, roast beef, roast potatoes, roast parsnips, broccoli, carrots and peas. In another bowl, thoroughly mix together mayonnaise, beef gravy, horseradish mustard, salt and black pepper. Pour dressing over salad and mix well.
Spoon roast beef and fixings salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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