Best Beef Pasta Salad Recipes

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ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS



Asian Pasta Salad with Beef, Broccoli and Bean Sprouts image

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Yield 8

Number Of Ingredients 19

3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

Steps:

  • Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
  • Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g

BEEF AND PASTA SALAD



Beef and Pasta Salad image

My husband and I like zesty pasta salads and have tried many different types. This delightful dish can be eaten warm or cold, so it's a perfect meal anytime of year.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound beef top sirloin steak, cut into strips
2 tablespoons canola oil
1 bottle (8 ounces) Italian salad dressing
1-1/2 cups shredded provolone or part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the pasta, green pepper, tomatoes and olives. In a large skillet, stir-fry sirloin in oil until cooked as desired; drain. , If serving salad hot, add dressing to skillet and bring to a boil. Pour over pasta mixture; toss to coat. Add cheese; serve immediately. , If serving salad cold, let beef cool for 15 minutes. Add the beef, dressing and cheese to pasta mixture; toss to coat. Chill for at least 1 hour.

Nutrition Facts :

ROAST BEEF PASTA SALAD



Roast Beef Pasta Salad image

I made this salad one year when a neighbor came over to help my husband put up hay. They both were hot and dusty, so this cool dish was well received. It's a meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

1 package (16 ounces) spiral pasta
2 cups julienned cooked roast beef
1 cup chopped green pepper
1 cup sliced celery
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/3 cup chopped dill pickle
2 to 3 green onions, sliced
DRESSING:
2 tablespoons beef bouillon granules
1/4 cup boiling water
1/2 cup milk
2 cups mayonnaise
1 cup (8 ounces) sour cream
1 teaspoon dill weed
Dash pepper

Steps:

  • Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions. , For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 515 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 678mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

ROAST BEEF AND ASPARAGUS PASTA SALAD WITH GARLIC OIL



Roast Beef and Asparagus Pasta Salad with Garlic Oil image

Get your Sunday supper in a refreshing pasta salad with roast beef, asparagus and scallion.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 9

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

Steps:

  • 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.

THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA



THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA image

Categories     Salad     Beef

Yield 4 servings

Number Of Ingredients 12

1/2 pound angel hair or other thin pasta
2 tablespoons cooking oil
3 tablespoons Asian sesame oil
1/2 cup sliced almonds
1 jalapeño pepper, seeds and ribs removed, minced
1 teaspoon minced fresh ginger
1 1/2 pounds ground beef
1 teaspoon salt
1/4 cup Asian fish sauce (nam pla or nuoc mam)
4 scallions including green tops, chopped
1 cup coarsely chopped fresh mint
1/4 cup lime juice (from about 2 limes), plus 1 lime, cut into wedges, for serving

Steps:

  • 1. In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil. 2. In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them. 3. In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice. 4. Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.

ROAST BEEF PASTA SALAD



Roast Beef Pasta Salad image

Make and share this Roast Beef Pasta Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 (16 ounce) package spiral shaped pasta
2 cups julienned cooked roast beef
1 cup chopped green bell pepper
1 cup sliced celery
3/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/3 cup chopped dill pickle
3 green onions, sliced
2 tablespoons beef bouillon granules
1/4 cup boiling water
1/2 cup milk
2 cups mayonnaise
1 cup sour cream
1 teaspoon dill weed
salt and pepper

Steps:

  • Prepare pasta according to package directions; rinse and drain.
  • In a large bowl, mix together, beef, green bell pepper, celery, onion, red bell pepper, pickle, green onion, and pasta; mix gently.
  • Dissolve bouillon in water; add milk, mayonnaise, sour cream, dill, salt, and pepper; mix well.
  • Toss dressing with pasta mixture.
  • Cover and refrigerate for 3-4 hours before serving.

THAI BEEF PASTA SALAD



Thai Beef Pasta Salad image

A local restaurant served this unique salad, and we loved it so much that we created our own version. It's a great way to use up leftover beef. -Alma Winberry, Great Falls, Montana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 18

8 ounces uncooked spaghetti
THAI SALAD DRESSING:
1/2 cup rice vinegar
1/3 cup peanut oil or canola oil
2 tablespoons lime or lemon juice
1 tablespoon sugar
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons hot pepper sauce
1-1/2 teaspoons soy sauce
1 teaspoon salt
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
SALAD:
1 package (5 ounces) spring mix salad greens
1 small sweet red pepper, thinly sliced
4 green onions, chopped
1 pound deli roast beef, cut into strips
2 tablespoons chopped salted peanuts, optional

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients., Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish., In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired.,

Nutrition Facts : Calories 365 calories, Fat 16g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

HOT BBQ BEEF, HORSERADISH & PASTA SALAD



Hot BBQ beef, horseradish & pasta salad image

A allergy friendly pasta dish that everyone will enjoy. Perfect for guests with food intolerances

Provided by CJ Jackson

Categories     Buffet, Dinner, Lunch, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 10

450g lean rump steak
2 tbsp dairy and wheat-free Worcestershire sauce
2 tsp coarsely ground black pepper
250g 'Free From' fusilli pasta (we used Sainsbury's)
1 bunch spring onion , thinly sliced
3 red peppers , grilled to remove the skins, deseeded and thickly sliced
small bunch basil , torn
4 tbsp extra-virgin olive oil
2 tbsp sherry vinegar
2-3 tbsp freshly grated horseradish , to taste

Steps:

  • Marinate the steak in the Worcester sauce for 10 mins and sprinkle over the black pepper.
  • Cook the pasta according to pack instructions, drain, then toss with the spring onions, peppers and basil. Mix the dressing ingredients together, season, then set aside.
  • Heat the barbecue or a griddle pan until very hot. Cook the steak for 3 mins on each side, or until cooked to your liking. Cut into thick slices, then toss into the pasta with the dressing. Adjust seasoning to taste and serve.

Nutrition Facts : Calories 498 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 0.56 milligram of sodium

TANGY PASTA & BEEF SALAD



Tangy Pasta & Beef Salad image

The tangy pasta and beef get the headlines in this salad, but can we just say a word or two about the veggies? Super. Delicious.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

1/2 cup A.1. Thick & Hearty Sauce
1/4 cup KRAFT Red Wine Vinaigrette Dressing
3 cloves garlic, minced
1 lb. beef top round steak
3 cups tri-colored rotini pasta, cooked, cooled
1 cup cherry tomatoes, halved
1 cup small broccoli florets, cooked, cooled
1 cup sliced fresh mushrooms
1/3 cup sliced green onions
4 oz. KRAFT Swiss Cheese, cut into matchstick strips

Steps:

  • Mix A.1. sauce, dressing and garlic until blended. Pour 1/4 cup over steak in shallow dish; turn steak over to evenly coat. Refrigerate 1 hour to marinate. Refrigerate remaining sauce mixture for later use.
  • Heat grill to medium heat. Drain steak; discard marinade. Grill steak 8 to 10 min. on each side or until medium doneness (160°F). Let stand 10 min. Meanwhile, combine cooked pasta with vegetables and cheese in large bowl.
  • Cut steak across the grain into thin slices. Add to pasta mixture with half the reserved sauce mixture; mix lightly. Refrigerate 1 hour. Stir in remaining sauce mixture before serving.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

BEEF PASTA SALAD



BEEF PASTA SALAD image

Categories     Beef     Pasta     Side     Marinate     Quick & Easy

Yield 6 - 8 servings

Number Of Ingredients 9

grilled top round or skirt steak.
1 lb. box spiral pasta
steamed broccoli crowns
sliced red peppers
crumbled feta cheese
balsamic vinegarette
1 pint halfed grape tomatoes
pitted kalamata olives
sliced fresh basil leaves

Steps:

  • boil pasta el denté. Rinse in cold water set aside to drain. Slice steak on bias in thin slices. Combine all ingredients and refrigerate overnight

THAI BEEF PASTA SALAD RECIPE



Thai Beef Pasta Salad Recipe image

How to make Thai Beef Pasta Salad Recipe

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients
8 ounces uncooked spaghetti
THAI SALAD DRESSING:
1/2 cup rice vinegar
1/3 cup peanut oil or canola oil
2 tablespoons lime or lemon juice
1 tablespoon sugar
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons hot pepper sauce
1-1/2 teaspoons soy sauce
1 teaspoon salt
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
SALAD:
1 package (5 ounces) spring mix salad greens
1 small sweet red pepper, thinly sliced
4 green onions, chopped
1 pound deli roast beef, cut into strips
2 tablespoons chopped salted peanuts, optional

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients.
  • Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish.
  • In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired. Yield: 6 servings.

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