Combines savory grilled steak with fresh, crisp vegetables
Perfect balance of protein, carbs, and texture
Great for cookouts, gatherings, or weekly meal prep
Can be served warm, room temperature, or chilled
Easily customizable with your favorite veggies and dressings
Filling enough to stand alone as a complete meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta (penne or rotini) 1 pound flank steak or sirloin steak 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 red onion, thinly sliced 1/2 cup crumbled feta cheese 1/4 cup fresh parsley, chopped
For the dressing: 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced 1/2 teaspoon dried oregano Salt and pepper to taste
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and rinse under cool water. Set aside.
Pat the steak dry and rub with olive oil, salt, pepper, and garlic powder.
Heat a grill pan or skillet over medium-high heat. Cook the steak for 4–5 minutes per side, or until desired doneness.
Remove steak from heat and let it rest for at least 5 minutes before slicing thinly against the grain.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper to make the dressing.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
Add the sliced steak on top and drizzle with dressing.
Toss gently until everything is evenly coated.
Chill for 30 minutes before serving, or serve immediately at room temperature.
Add grilled corn or roasted bell peppers for extra sweetness.
Swap feta for blue cheese for a bolder flavor.
Use balsamic vinaigrette instead of red wine vinegar dressing.
Add avocado just before serving for extra creaminess.
Substitute grilled chicken if you prefer a different protein.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is best enjoyed cold or at room temperature. If reheating slightly, warm gently and avoid overheating the steak to prevent it from becoming tough.
If making ahead, consider storing the dressing separately and tossing just before serving for the freshest texture.
FAQs
What cut of steak works best?
Flank steak and sirloin are excellent choices because they are flavorful and slice well for salads.
Can I grill the steak outdoors?
Yes, grilling outdoors adds a smoky flavor that pairs beautifully with the salad.
Should I rinse the pasta?
Rinsing cools the pasta quickly and prevents sticking, which works well for pasta salads.
How do I keep the steak tender?
Avoid overcooking and always slice against the grain after resting.
Can I make this ahead of time?
Yes, you can prepare it a few hours in advance and refrigerate until ready to serve.
Is this recipe good for meal prep?
Absolutely. It stores well and makes satisfying lunches throughout the week.
Can I use a different pasta shape?
Yes, any short pasta shape like fusilli, bowtie, or farfalle works well.
What vegetables can I add?
Bell peppers, olives, arugula, or shredded carrots are great additions.
Can I make it dairy-free?
Simply omit the feta cheese or replace it with a dairy-free alternative.
How long should the steak rest before slicing?
Let the steak rest for at least 5 minutes to allow the juices to redistribute.
Conclusion
Steak Pasta Salad is a bold and satisfying dish that brings together tender steak, fresh vegetables, and a bright, tangy dressing. Whether you’re serving it at a summer gathering or prepping meals for the week, this recipe delivers flavor, texture, and comfort in every bite.
Steak Pasta Salad is a hearty and flavor-packed dish featuring tender grilled steak, perfectly cooked pasta, crisp vegetables, and a zesty homemade dressing. This easy steak pasta salad recipe is perfect for cookouts, meal prep, potlucks, or a satisfying weeknight dinner that combines protein, fresh ingredients, and bold Mediterranean-inspired flavors.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4–6 servings
Category:Main Dish
Method:Boiling & Grilling
Cuisine:Mediterranean-Inspired
Ingredients
12 ounces pasta (penne or rotini)
1 pound flank steak or sirloin steak
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and rinse under cool water. Set aside.
Pat steak dry and rub with olive oil, salt, pepper, and garlic powder.
Heat a grill pan or skillet over medium-high heat. Cook steak for 4–5 minutes per side, or until desired doneness.
Remove from heat and let rest for at least 5 minutes. Slice thinly against the grain.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
In a large bowl, combine pasta, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
Add sliced steak and drizzle with dressing.
Toss gently until evenly coated.
Chill for 30 minutes before serving, or serve immediately at room temperature.
Notes
Add grilled corn or roasted bell peppers for extra sweetness.Swap feta for blue cheese for a bolder flavor.Use balsamic vinaigrette for a richer dressing variation.Add diced avocado just before serving for creaminess.Store dressing separately if preparing ahead for the freshest texture.Avoid overheating steak when reheating to prevent toughness.
