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Beefed-up Mostaccioli Salad

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This is my idea of great picnic basket food. In fact, anytime you want that open, airy, "alfresco" feeling - this'll do it.

Serves: 6

Cooking Time: 15 min

What You'll Need:
  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon-style mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 3 cups mostaccioli or other similar pasta shape, like penne
  • 1 pound cooked roast beef cut into julienne strips
  • 1 package (9 ounces) frozen green beans, thawed
  • 2 small tomatoes, chopped
  • 1/4 cup chopped scallion
What To Do:
  1. In a small bowl, combine the dressing ingredients (oil, vinegar, Parmesan cheese, mustard, salt, oregano and black pepper); mix well.

  2. In a large pot of boiling salted water, cook the mostaccioli to desired doneness; drain.

  3. In a large bowl, combine the mostaccioli, roast beef, green beans, tomatoes, and scallion.

  4. Pour the dressing over the pasta mixture; toss to coat.

  5. Chill until ready to serve.

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