Description
Indulge in this vibrant steak pasta salad, where grilled steak meets fresh vegetables and pasta for a dish bursting with flavor. Ideal for sunny gatherings or a quick weeknight dinner, each bite is a celebration of textures and tastes that will impress your guests. This customizable recipe allows you to mix in seasonal ingredients, making it a versatile favorite for any occasion.
Ingredients
Scale
- 8 oz rotini or penne pasta
- 1 lb ribeye or flank steak
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- 2. Meanwhile, grill the seasoned steak over medium-high heat for about 4-5 minutes per side or until cooked to your preference. Let it rest before slicing thinly against the grain.
- 3. In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix.
- 4. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Drizzle over the salad and toss to coat evenly.
- 5. Top with sliced grilled steak just before serving or allow the salad to chill in the fridge for about 30 minutes for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 400
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg