Beef And Pasta Salad
|Macaroni||4 Ounce (Corkscrew)|
|Frozen broccoli||10 Ounce, cut|
|Cooked beef||6 Ounce, thinly sliced|
|Marinated artichoke hearts||6 Ounce, drained|
|Tomatoes||2 Small, cut into small wedges|
|Feta cheese||4 Ounce, crumbled|
|Italian salad dressing||1⁄2 Cup (8 tbs)|
Cook pasta in a large amount of boiling salted water for 9 minutes.
Return to boiling.
Cook for 2 to 3 minutes more or till broccoli is crisp-tender.
Drain in colander.
Rinse with cold water.
Meanwhile, cut the beef into julienne strips.
Cut up any large artichokes.
In a large serving bowl combine beef, artichoke hearts, tomatoes, feta cheese, and pasta mixture.
Add dressing to salad.
Toss to coat.
Place in the freezer for 10 to 15 minutes to chill, if desired.