Beef & Rotini Salad With Tomato Basil Dressing

This pasta salad can be eaten warm or cold and has nice Italian flavours of balsamic vinegar, olive oil, garlic, basil, etc. And of course, lots of parmesan cheese. Can also use leftover roast beef.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• MARINADE

• 2  minced garlic cloves
• 1 1⁄2 tablespoons cornstarch
• 1 1⁄2 teaspoons  balsamic vinegar
• 1  teaspoon sugar
• 1  teaspoon salt
• 1⁄4 cup  vegetable oil
• 1  lb sirloin beef, strips

• DRESSING

• 1 1⁄2 tablespoons  balsamic vinegar
• 2  tablespoons extra virgin olive oil
• 2  minced garlic cloves
•  salt & freshly ground black pepper
• 1  pinch sugar
• 3 -4  tomatoes, diced
• 3  green onions, finely chopped
• 1⁄4 cup basil
• 1  lb rotini pasta
•  parmesan cheese

Directions

1. Combine beef and marinade ingredients; let sit, covered, at room temperature for at least 1 hour.
2. Cook rotini until al dente.
3. In a medium-size bowl, combine together balsamic vinegar, olive oil, garlic, salt, pepper, sugar, tomato, green onion, and basil.
4. Brown meat in nonstick skillet over medium-high heat; drain and toss with warm rotini and dressing. Sprinkle generously with parmesan cheese.
5. The dressing will flavor this salad better if the pasta is warm when dressed. Leftover roast beef can also replace the sirloin.