Description
Steak Pasta Salad is a vibrant and flavorful dish that transforms ordinary ingredients into a culinary delight. Tender steak pieces blend seamlessly with colorful vegetables, all tossed in a zesty dressing that tantalizes the taste buds. Perfect for summer barbecues, casual dinners, or potlucks, this salad is not only quick to prepare but also visually stunning. With its delightful balance of flavors and textures, it’s sure to impress your guests and become a staple in your recipe collection.
Ingredients
Scale
- 8 oz rotini pasta
- 1 lb flank or sirloin steak
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup bell peppers, diced (mixed colors)
- 1/2 cup Italian dressing
- 1/3 cup crumbled feta cheese
Instructions
- Prepare pasta: Boil salted water, add rotini, and cook until al dente (8-10 minutes). Drain and rinse under cold water.
- Sear steak: Heat skillet over medium-high heat. Season steak with salt and pepper; sear for 4-5 minutes per side. Let rest before slicing.
- Chop veggies: Dice cherry tomatoes, cucumber, bell peppers, and slice red onion into bite-sized pieces.
- Combine: In a large bowl, mix cooked pasta, chopped veggies, sliced steak, and crumbled feta cheese. Drizzle with Italian dressing and toss well.
- Chill & serve: Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: None specified
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Substitute grilled chicken for steak if preferred. Use different dressings like balsamic vinaigrette for variations. Store leftovers in an airtight container in the fridge for up to three days.