Blech---too hot to cook--Try this one out!

Knowing how I like my eggs (over easy) I believe that an egg cooked on today's sidewalk, would be grossly overcooked!  That being said, it is wayyyy to hot too heat up your kitchen on a day like today!  If you have some leftover pasta hanging out in your refrig, this recipe is for you.  Most of the ingredients can be found in your produce and deli aisle, making it a perfect summer meal.

Tonight, I'm doing a variation on this, as try to reduce red meat in our diet.  Making some broiled scallops, and serving this salad along side, without the roast beef!  Bon Apetit!

Orecchiette Salad with Roast Beef

Prep Time:15 min
Cook Time:10 min
Level: Easy
Serves: 4 servings

Ingredients

•Kosher salt
•8 ounces orecchiette pasta
•1 cup bocconcini (small mozzarella balls), halved
•1 cup marinated artichoke hearts, quartered
•8 small sweet marinated peppers (such as Peppadew), quartered
•3 tablespoons chopped fresh mint or basil
•3 tablespoons extra-virgin olive oil
•1 teaspoon finely grated lemon zest
•2 tablespoons fresh lemon juice
•Freshly ground pepper
•4 cups baby arugula/or mixed greens
•8-10 ounces deli-sliced roast beef, cut into strips


Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse.

Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint/basil in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again.

Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

Per serving: Calories 500; Fat 22 g (Saturated 7 g); Cholesterol 49 mg; Sodium 548 mg; Carbohydrate 51 g; Fiber 3 g; Protein 26 g