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Beef and Pasta Salad
Yield: 4 servings
4 tablespoons olive oil
3 tablespoons red wine vinegar, or balsamic vinegar
1 teaspoon salt
1/2 teaspoon basil
few drops hot pepper sauce
1 clove garlic, crushed
175 g dry pasta, cooked and rinsed
300 g cooked roast beef, cut in strips
4 sticks celery, thinly sliced
3 medium tomatoes, peeled, roughly chopped
1 large cucumber, halved, thinly sliced
150 g mushrooms, thinly sliced
In a jar with tight fitting lid, combine oil, vinegar, salt, basil,
hot pepper sauce, and garlic. Shake well to blend. Combine pasta
with remaining ingredients. Pour dressing over salad, toss gently.
Cover and refrigerate overnight to blend flavours.
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Beef Pasta