Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

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As shown on WIBW 13 News at 4 with Ralph Hipp, June 29, 2011

1 ½ lbs. sirloin steak, cut 1 inch thick
4 cups cooked tri-colored rotini pasta
14 oz. can quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives, optional
2 Tbs. thinly sliced fresh basil
Balsamic Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
1 ½ tsp. dried basil leaves
Grill steak over medium-high heat until desired doneness is reached, turning once.  Let stand for 10 minutes before slicing.  Meanwhile, in a large bowl, combine pasta, artichoke hearts, bell pepper, olives, and basil.  Cut steak lengthwise in half and then crosswise into thin slices; add to bowl with other ingredients.  Toss lightly.  In a small bowl, combine dressing ingredients and whisk well.  Pour over pasta/beef mixture in bowl and toss to coat.  Cover and refrigerate for at least 2 hours or overnight, if desired, before serving.
Serves 8 (1 ½ cups each)
Now You’re Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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