Description
Steak Pasta Salad
Ingredients
Salad
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3 cups cooked pasta (rotini, penne, or shells), al dente
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1½ cups cooked steak, thinly sliced (ribeye, sirloin, or strip)
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1 cup asparagus, roasted or sautéed and chopped
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1 cup cherry tomatoes, halved
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¼ cup red onion, thinly sliced
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½ cup shaved or shredded parmesan cheese
Parmesan Vinaigrette
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⅓ cup extra virgin olive oil
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2 tablespoons balsamic vinegar or red wine vinegar
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1 teaspoon Dijon mustard
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1 garlic clove, minced
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Salt and freshly cracked black pepper, to taste
Instructions
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Cook pasta in well-salted water until al dente. Drain and rinse briefly under cold water. Set aside.
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Prepare asparagus by roasting at 425°F (220°C) with olive oil, salt, and pepper for 10–12 minutes, or sauté until tender-crisp. Chop once cooled.
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Make dressing: In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
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Assemble salad: In a large bowl, combine pasta, sliced steak, asparagus, tomatoes, red onion, and most of the parmesan.
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Dress & toss: Pour dressing over salad and toss gently until evenly coated.
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Finish: Garnish with remaining parmesan and extra black pepper. Serve immediately or chill 30–60 minutes before serving.
Notes
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Slice steak against the grain for tenderness
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Chill for deeper flavor or serve slightly warm
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Keeps well in the fridge for up to 3 days