Roast Beef and Farfalle Salad

A simple dinner using that little bit of leftover roast beef in the fridge. You can use any roast beef you have or even sliced deli beef. I used leftovers from my Cross Rib Steak with Garlic Sauce a couple of posts back. I didn't have the heart to heat it and lose that lovely pink center so served cold in salad worked for me!

Ingredients:

1  1/2 cups farfalle

1 - 1 1/2 cups cooked, thinly sliced roast beef

1 cup diced tomato

3/4 cup diced cucumber

3/4 cup sliced mushrooms

1/2 cup diced celery

1/2 cup diced red pepper

Dressing:

1 tbsp apple cider vinegar

1 tbsp vegetable oil

1 tsp dijon

1 tsp minced garlic

1 tsp dry basil or oregano

salt and pepepr to taste

pinch sugar

Shredded lettuce and fresh parsley to serve.

Drizzle light olive oil

Cook the farfalle as directed on package. While that cooks prepare the dressing and once the pasta is cooked, drain and toss immediately with the dressing.

Combine all the diced and sliced veggies and add the farfalle.

Place shredded lettuce on the plates.

Place the pasta and vegetables down the center of the lettuce bed and top with sliced beef. 

And finish with some chopped fresh parsley and a drizzle of light olive oil.

Serves 3