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Steak Pasta Salad

Steak Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.