Steak and Pasta Salad
This steak and pasta salad is a hearty yet fresh meal made with juicy steak, al dente pasta, and a bold, savory dressing. Perfect for meal prep, summer cookouts, or easy weeknight dinners, this easy steak pasta salad recipe works just as well served warm or cold.
Ingredients
- Steak & Salad
- 1½ pounds steak ribeye, sirloin, or flank
- 12 ounces pasta rotini, penne, or bowties
- 1½ cups cherry tomatoes halved
- ½ medium red onion thinly sliced
- Dressing & Seasoning
- ⅓ cup olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic finely minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Pantry Staples & Add-Ins
- ½ cup Parmesan cheese shaved or grated
- Fresh parsley or basil chopped
- Optional: olives cucumbers, roasted red peppers
Instructions
- Season steak generously with salt and black pepper.
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and let cool slightly.
- In a small bowl, whisk olive oil, Dijon mustard, garlic, Italian seasoning, salt, and pepper. Set aside.
- Heat a grill or heavy skillet over medium-high heat.
- Cook steak for 4–5 minutes per side for medium-rare, depending on thickness.
- Remove steak from heat and rest for 5–7 minutes.
- Slice steak thinly against the grain.
- In a large bowl, combine pasta, tomatoes, red onion, sliced steak, and dressing. Toss gently.
- Finish with Parmesan and fresh herbs before serving.
Notes
- Cook pasta just until al dente so it holds its texture.
- Let steak rest before slicing to keep it juicy.
- Taste and adjust seasoning after tossing—the pasta absorbs salt.
- Great served warm, room temperature, or chilled.