Get your Sunday supper in a refreshing pasta salad with roast beef, asparagus and scallion.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4-6 |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- 1/3 cup olive oil
- 3 cloves garlic, thinly sliced
- Pinch of crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 8 ounces dried fusilli
- 4 ounces thickly sliced roast beef, cut into thin strips
- 1/4 cup thinly sliced scallions
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 296 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 14 mg |
| Sodium | 268 mg |
| Serving Size | 1 of 6 servings |
| Calories | 296 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 14 mg |
| Sodium | 268 mg |