Description
This Steak Pasta Salad combines tender, pan-seared steak with al dente pasta and fresh vegetables, all tossed in a tangy homemade dressing. Perfect for a satisfying summer meal or an easy dinner salad, it balances protein, veggies, and vibrant flavors with creamy feta and a bright parsley finish.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces pasta such as rotini or penne
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup cucumber, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Steak and Seasoning
- 1 pound steak such as sirloin or flank
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Dressing
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down and stop the cooking process.
- Prepare the Steak: Pat the steak dry with paper towels and season evenly with salt, black pepper, and garlic powder on both sides.
- Cook the Steak: Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat. Add the steak and cook for about 4 to 5 minutes per side, or until it reaches your desired level of doneness.
- Rest and Slice the Steak: Remove the steak from the heat and let it rest for 5 minutes. Then slice the steak thinly against the grain to keep it tender.
- Combine Salad Ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, sliced red onion, chopped cucumber, crumbled feta cheese, and chopped parsley.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and dried oregano until emulsified.
- Toss the Salad: Add the sliced steak to the pasta mixture, pour the dressing over everything, and toss gently until the salad is evenly coated.
- Chill and Serve: Refrigerate the salad for 20 minutes to allow the flavors to meld before serving. Enjoy chilled.
Notes
- You can substitute grilled chicken for steak if preferred.
- Add avocado just before serving for extra creaminess.
- This salad keeps well in the refrigerator for up to 3 days.
