Of course, you can even use roast beef from the deli and that makes it quite simple. Naturally, you can change this up by substituting chicken for the beef and other spices for the cilantro (such as basil).
1/4 cup rice vinegar
2 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 ounces linguine, broken in half
8 ounces trimmed grilled steak or roast beef, thinly sliced
2 tomatoes, cut into 1/2-inch dice
1 medium sweet onion, peeled, halved lengthwise, thinly sliced, and separated into half-rings
1/3 cup chopped fresh parsley, plus sprigs, for garnish
1/3 cup chopped fresh cilantro, plus sprigs, for garnish
2 cups shredded romaine or iceberg lettuce
In a large bowl, whisk together the vinegar, mayonnaise, and oil. Add the spices and whisk to blend.
Bring a large pot of lightly salted water to a boil over high heat. Drop in the linguine and stir constantly until the water returns to a boil. Cook, stirring frequently, until tender but firm to the bite. Drain and rinse under cold water. Shake thoroughly to drain well.
Transfer the pasta to a large bowl and toss with the salad dressing. Add the beef, tomatoes, onion, parsley, and cilantro and toss. Cover and chill thoroughly, 1 to 2 hours.
Just before serving, add the lettuce and toss. Serve cold, garnished with sprigs of parsley and cilantro.