Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse.
Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again.
Just before serving, stir in the arugula and roast beef. Season the salad with pepper.
Per serving: Calories 500; Fat 22 g (Saturated 7 g); Cholesterol 49 mg; Sodium 548 mg; Carbohydrate 51 g; Fiber 3 g; Protein 26 g
NotesShop at the deli case for this recipe. It's a great place to find prepared ingredients, like marinated vegetables.
Recipe courtesy of Food Network Magazine Great Easy Meals by Food Network Magazine.