Steak Pasta Salad
One of the best things about this salad is its versatility. You can use leftover grilled steak or cook a fresh cut specifically for the salad—it adapts to what you have on hand.
Equipment
- Large pot
- Skillet or Grill Pan
- Cutting board
- Sharp Knife
- Mixing Bowl
- Whisk or fork
- Tongs
Ingredients
For the Pasta Salad:
- 12 oz 340 g rotini or penne pasta
- 1 lb 450 g steak (ribeye, sirloin, or flank)
- 1 cup cherry tomatoes halved
- 1 small red bell pepper diced
- 1/2 cup red onion thinly sliced
- 1/2 cup cucumber diced
- 1/4 cup fresh parsley chopped
- 1/4 cup crumbled feta cheese optional, but delicious!
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse under cold water to stop cooking and cool it for the salad.
- Pro Tip: Toss the drained pasta with a tiny drizzle of olive oil so it doesn’t stick while you prep the other ingredients.
Prepare the Steak
- Pat the steak dry with paper towels and season generously with salt and black pepper.
- Heat a skillet or grill pan over medium-high heat with a little olive oil.
- Cook the steak to your desired doneness (about 4–5 minutes per side for medium-rare, depending on thickness).
- Let the steak rest for 5–10 minutes before slicing thinly against the grain.
- Pro Tip: Resting the steak is key—it keeps all those juices inside so every bite is tender.
Chop the Vegetables
- While the pasta cooks and the steak rests, halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
- Chop the fresh parsley and set aside.
- Pro Tip: Slice the onion thinly and soak in cold water for a few minutes if you want to mellow the bite—it makes the salad taste fresher.
Make the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until fully combined.
- Pro Tip: Whisk continuously to emulsify the dressing—it should look smooth and glossy, not separated.
Assemble the Salad
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, and parsley.
- Add the sliced steak on top.
- Pour the dressing over everything and toss gently to coat all ingredients evenly.
- Sprinkle feta cheese over the salad if using.
Serve and Enjoy
- Transfer the salad to a serving platter or bowls.
- Serve immediately, or refrigerate for 30–60 minutes to let the flavors meld—it tastes great either way!
Notes
Nutritional Value (per serving, approximate):
- Calories: 420–450 kcal
- Protein: 28–30 g
- Carbohydrates: 35–38 g
- Fat: 18–20 g
- Fiber: 4–5 g
- Sugar: 4–5 g
- Sodium: 420–450 mg