Yield
4

How to Make It

Step 1

In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, rinse with cold water, and drain thoroughly.

Step 2

In a large bowl, toss the pasta with the arugula, radicchio, capers, oil, vinegar, salt, and 1/4 teaspoon of the pepper. Add the roast beef and toss again.

Step 3

To serve, mound the salad on plates. Top each with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the salads.

Step 4

Wine Recommendation: This salad goes well with many simple, fruity reds. Pour a Beaujolais-Villages or try a red wine from the south of France such as Corbières or Coteaux du Languedoc.

Quick From Scratch Pasta

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