Spinach and Beef Pasta Salad

On the way home from work one night I was trying to think what I could make for dinner (you can all admit that you have been there too). I didn't feel like stopping at the supermarket to get something to make, so I was trying to figure out what I could put together using what I had in the fridge. That is when I remembered a Giada DeLaurentiis recipe that I had tried once before called "Penne with Beef and Arugula". I ended up following Giada's recipe, except I used leftover ribeye steak we had grilled a couple of nights before, substitued ziti pasta because I didn't have penne pasta in the pantry and was able to use up some fresh spinach that my husband brought home from the farmers market in place of the arugula. I ended up also adding some cherry tomatoes and a little red onion. Because the steak had already been cooked I couldn't add the herbes de Provence, didn't have any parsley in the house and left out the reserved the pasta water per the recipe. It came out really well, plus I got to use up things in the fridge. The salad dressing is outstanding so hang on to it and use it with other salads. Below is Giada's recipe, but if you have leftovers to use up, make it your own like I did! Enjoy!

Ingredients:

• 2 New York strip steaks, about 8 ounces each
  
• Salt and freshly ground black pepper
  
• 1 teaspoon herbes de Provence
  
• 1 garlic clove, minced
  
• 3/4 cup plus 3 tablespoons extra-virgin olive oil
  
• 1 pound penne pasta
  
• 1/4 cup balsamic vinegar
  
• 2 tablespoons Dijon mustard
  
• 1/4 cup chopped fresh basil
  
• 1/4 cup chopped fresh flat-leaf parsley
  
• 2 cups chopped arugula
  

Season the steak with salt and pepper, herbes de Provence, and the minced garlic. In a skillet, heat 3 tablespoons of the olive oil over medium heat. Cook the steak for about 7 minutes per side. Remove the meat to a cutting board and let it rest while you cook the pasta.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper, the basil, parsley and 3/4 cup olive oil. Because I was using leftover steak and didn't have garlic on the steak, I minced up the garlic and put it into dressing. In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water. Set aside.

Slice the steaks thin and add to the pasta with the arugula. Add more dressing, and season with salt and pepper as needed.

Source: Everyday Pasta, Giada DeLaurentiis, copyright 2007