Mediterranean Pasta Salad with Pulled Beef
A generous and colorful pasta salad that combines the freshness of Mediterranean herbs with the richness of pulled beef and ham. Light, flavorful, and ready in under 30 minutes, it's the ideal dish for summer meals with family or friends.
🛒 Ingredients
4 servings
- 4 cups small elbow macaroni
- 7 oz pulled beef (roast or confit)
- 5.3 oz diced cooked ham
- 1 heart of lettuce, thinly sliced
- 2 medium tomatoes, diced
- 1 cup canned corn kernels, drained
- 2.8 oz pitted black olives, coarsely chopped
- 1 bunch fresh flat-leaf parsley, chopped
- 1 bunch fresh chives, chopped
- 6 tablespoons extra virgin olive oil
- Juice of 1 lemon (about 3 tablespoons)
- 1 clove garlic, finely grated
- 1 teaspoon fresh or dried thyme
- Fine salt and freshly ground black pepper
- 1 teaspoon Dijon mustard (optional, to emulsify the dressing)
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of water to a boil. Season generously with salt (the water should taste like the sea), then cook the elbow macaroni according to package directions, keeping them al dente. Drain and rinse quickly with cold water to stop the cooking.
- 2
Spread the pasta on a baking sheet or large plate and let cool completely to room temperature for 10 minutes. Drizzle with a little olive oil to prevent sticking.
- 3
Prepare the herb dressing: In a small bowl, whisk together the olive oil, lemon juice, grated garlic, thyme, mustard (if using), salt, and pepper until you have a smooth and emulsified vinaigrette.
- 4
If the pulled beef is not yet prepared, finely shred leftover roast or confit meat with a fork. Season lightly with salt, pepper, and a touch of lemon juice.
- 5
In a large salad bowl, combine the cooled pasta, pulled beef, diced ham, drained corn, and chopped olives. Pour in half of the dressing and mix gently.
- 6
Add the thinly sliced lettuce and diced tomatoes. Pour in the remaining dressing, then incorporate the chopped parsley and chives. Mix carefully to avoid crushing the ingredients.
- 7
Taste and adjust seasoning with salt, pepper, and lemon to your liking. Cover with plastic wrap and refrigerate for at least 15 minutes before serving so the flavors can fully develop.
- 8
Serve well chilled in shallow bowls or regular bowls. Garnish with a drizzle of olive oil and a few fresh parsley leaves just before serving.
💡 Chef's Tip
The secret to a successful pasta salad is to always season the still-warm pasta with a first layer of dressing: they absorb flavors better when warm. Prepare the salad 30 minutes in advance and keep the lettuce separate until the last minute so it stays crisp. If using homemade pulled beef, slow cooking it in the oven with onions, garlic, and bay leaves will give it an incomparable depth of flavor.
