Steak Pasta Salad with Balsamic Vinaigrette

This steak pasta salad turns a few simple ingredients into a satisfying dinner that feels a little more special than a regular weeknight meal. Tender sliced steak, al dente pasta, and a tangy balsamic dressing come together in about 30 minutes.

It is hearty enough to stand on its own and bright enough to crave on a warm evening. The dressing is the kind of thing I make straight in the bottom of the salad bowl to save a dish, and the arugula adds a peppery bite that keeps every forkful interesting.

Why This Steak Pasta Salad Hits the Spot

The balsamic dressing cuts through the richness of the steak and ties together the tomatoes, peppers, and pasta. Every bite has something a little different, a whisper of garlic, a pop of cherry tomato, a cool sliver of red onion.

I come back to this one because it tastes like a composed restaurant salad but comes together with minimal fuss. You can use a freshly seared steak or leftovers from last night’s grill, and the salad is just as good at room temperature straight from the bowl.

Ingredients

• 8 oz fusilli or rotini pasta: any short pasta with ridges holds the dressing well
• 1 lb sirloin or flank steak: about 1 inch thick, trimmed of excess fat
• 2 tsp olive oil: for searing the steak
• 1 tsp kosher salt: divided between the steak and dressing
• 1/2 tsp black pepper: freshly ground
• 1 pint cherry tomatoes: halved
• 1 red bell pepper: diced into bite-size pieces
• 1/2 small red onion: thinly sliced
• 3 cups arugula: packed
• 1/4 cup olive oil: for the dressing
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic: minced
• Fresh basil: torn, for serving
• Shaved Parmesan: for serving

Variations / Substitutions

• Swap the steak for chicken: a seared or grilled chicken breast works beautifully and makes the dish a little lighter.
• Use a different cheese: crumbled feta or blue cheese adds a salty tang in place of the Parmesan.
• Try lemon vinaigrette: replace the balsamic with fresh lemon juice and a pinch of lemon zest for a brighter dressing.
• Go gluten-free: your favorite short gluten-free pasta cooks up just as well here.

If you are in the mood for a warm pasta dish, our Creamy Lemon Chicken Pasta is another quick favorite.

How to Make Steak Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and add the 8 oz of pasta. Cook until al dente, about 8 minutes, then drain and rinse under cold water to stop the cooking. Shake off the excess water and set the pasta aside while you prepare everything else.

The pasta should be tender with a slight firmness at the center. Rinsing it cools it down quickly so it does not steam the greens later, and a little starchy coating remains to grab the dressing.

Step 2: Sear the Steak

Pat the 1 lb steak dry and season both sides with about 1/2 tsp salt and a generous crack of pepper. Place a heavy skillet over medium-high heat, add the 2 tsp olive oil, and when the oil shimmers, lay the steak in the pan. Sear for 4 to 5 minutes on the first side without moving it, until a deep brown crust forms. Flip and cook another 4 to 5 minutes for medium-rare, or until an instant-read thermometer reaches 145°F.

Transfer the steak to a cutting board and let it rest 5 minutes. You will notice the juices settle as it rests, so they stay in the meat instead of pooling on your counter. Slice it thinly against the grain.

Step 3: Whisk the Dressing

In a small bowl, whisk together the 1/4 cup olive oil, 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, the minced garlic clove, the remaining 1/2 tsp salt, and a few grinds of pepper. Whisk for about 30 seconds until the mixture is smooth and emulsified.

The dressing will smell sharp and garlicky. Give it a taste and add a little more salt or a drizzle of vinegar if it needs extra brightness.

Step 4: Toss the Salad

In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, diced bell pepper, sliced red onion, arugula, and the sliced steak. Pour the dressing over the top and toss gently until everything is evenly coated, about a minute.

The arugula will wilt just slightly from the dressing, which is exactly what you want. The pasta and vegetables will gleam without being weighed down.

Step 5: Finish with Fresh Basil and Parmesan

Divide the salad among plates or serve it straight from the bowl. Scatter torn basil and shaved Parmesan over each portion and serve right away.

The basil hits your nose first, and the Parmesan adds a salty, nutty finish against the tangy dressing. It is the kind of dish that looks like you spent more time on it than you did.

Tips for the Best Steak Pasta Salad

• Choose a steak with good marbling. Sirloin and flank both stay tender after searing and slice neatly against the grain.
• If you have leftover grilled steak in the fridge, slice it cold and let it come to room temperature before tossing. You will save a step without sacrificing flavor.
• Wait to toss the salad until right before serving. The arugula stays crisp and the dressing does not make the pasta soggy.
• If you are making this a couple hours ahead, prepare the dressing separately and toss just before you eat.

Storing Leftovers

• Refrigerate: keep the salad and any remaining dressing in separate airtight containers for up to 3 days. If the salad is already mixed, it is still good for about 1 day, though the arugula will soften.
• Serve Cold: this pasta salad is excellent straight from the fridge, so no reheating is needed.

Frequently Asked Questions

Can I use spinach instead of arugula?

Yes, baby spinach holds up well and gives a milder, slightly sweeter bite. It is a good swap if you prefer less pepperiness.

What if I only have red wine vinegar?

Red wine vinegar works, but the result will be brighter and a little sharper. You may want to add a tiny pinch of sugar to round it out.

How do I make this gluten-free?

Use your favorite short gluten-free pasta, and cook it just until al dente so it keeps its shape in the salad.

Steak Pasta Salad Recipe

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 580

Ingredients Method Notes

Ingredients

  

• 8 oz fusilli or rotini pasta
• 1 lb sirloin or flank steak
• 2 tsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 small red onion, thinly sliced
• 3 cups arugula
• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Fresh basil, torn
• Shaved Parmesan

Method

 

1. Cook the pasta in salted boiling water until al dente, about 8 minutes. Drain, rinse under cold water, and set aside.
2. Season the steak with 1/2 tsp salt and pepper. Heat 2 tsp olive oil in a skillet over medium-high heat and sear the steak 4-5 minutes per side, until an instant-read thermometer registers 145°F. Rest 5 minutes, then slice against the grain.
3. Whisk together 1/4 cup olive oil, balsamic vinegar, Dijon mustard, minced garlic, remaining 1/2 tsp salt, and a few grinds of pepper until emulsified.
4. In a large bowl, combine the pasta, tomatoes, bell pepper, onion, arugula, and sliced steak. Pour the dressing over and toss gently until coated.
5. Divide among plates or serve from the bowl, topped with torn basil and shaved Parmesan.

Notes

The steak needs to rest for a few minutes before slicing so the juices redistribute, but otherwise everything moves quickly. If you use leftover steak, this salad comes together even faster and tastes just as good slightly chilled.