1 lb dried ziti
1 lb marinated* top round or flank steak, cooked medium rare and sliced
6 oz good quality marinated artichoke hearts, chopped, liquid reserved
1 ½ cups fresh or frozen spinach
¼ cup chopped Italian parsley
¼ cup chopped basil
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 cloves garlic, minced
Bring a pot of water to boil for the pasta. Meanwhile, measure out the artichoke liquid and add olive oil to make ¾ cup. Whisk in basil, garlic, mustard, and vinegar until emulsion occurs. Stir in basil, parsley and the artichokes. Set aside. When the pasta is almost al dente, add in the spinach. Drain when finished, add steak and toss with dressing.
*use leftover sliced steak or prepare a simple marinade using the dressing ingredients and marinate for at least 20 minutes before cooking.
I am not sure if better as a hot pasta dish or a cool salad. It is terrifically good hot or cold and travels nicely. I also like it because it comes together quickly-perfect for a week night. If you think ahead and make double the amount of steak for an earlier meal, this comes together in minutes. It is also good way to use up the little bits of fresh parsley and basil that I always seem to end up with after making another dish.