Pasta salad with roast beef and asparagus in garlic oil
Votes: 7
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 296, total fat 15 G., saturated fats 3 G., proteins 10 G., carbohydrates 31 G., fiber 2 G., cholesterol 14 mg, sodium 268 mg, sugar 2 G.
Calories 296, total fat 15 G., saturated fats 3 G., proteins 10 G., carbohydrates 31 G., fiber 2 G., cholesterol 14 mg, sodium 268 mg, sugar 2 G.
If you have a couple of slices of roast beef left in the fridge, make a hearty salad for the whole family. Combine thinly sliced beef with cooked pasta and blanched asparagus in fragrant garlic-red pepper oil. You'll get a juicy and zesty spring salad that can be served as a standalone dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup olive oil
- 3 cloves garlic, thinly sliced
- A pinch of red pepper flakes
- 1 tbsp. freshly squeezed lemon juice
- 200 g asparagus, cut into 2.5 cm pieces (tear off tough ends)
- 220 g dry fusilli pasta (spirals)
- 110 g thick slices of roast beef, cut into thin strips
- 1/4 cup thinly sliced green onions
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Cooking the dish according to the recipe:
- In a medium skillet over medium heat, heat 1/3 cup olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and let cool to room temperature. Add lemon juice, 1/2 teaspoon salt, and a few grinds of black pepper.
- Meanwhile, bring a large saucepan of salted water to a boil.
- Cook the asparagus in boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and rinse with cold water to stop the cooking. Add to the bowl with the garlic butter.
- Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; add to a bowl.
- Add the roast beef and green onions to the bowl and toss. Season with salt and pepper to taste. Serve the pasta salad immediately.
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