Pasta Salad Recipes With Steak

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CREAMY PARMESAN STEAK PASTA SALAD



Creamy Parmesan Steak Pasta Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Olive oil, for the grill grates
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan, plus more for serving
1/4 cup sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated garlic
8 ounces skirt steak (about 1/2 inch thick)
8 ounces penne or cavatelli
1 cup shredded carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped red onion

Steps:

  • Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl.
  • Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the mixing bowl.
  • Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper.

QUICK GREEK PASTA SALAD WITH STEAK



Quick Greek Pasta Salad with Steak image

One quick, unique and healthy meal that will liven up your taste buds!

Provided by Polo

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 15

8 ounces whole wheat penne pasta
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 (1 pound) beef rib eye steak
1 tablespoon butter
1 teaspoon minced garlic
¼ cup chopped shallots
1 tablespoon soy sauce
½ cup sun-dried tomato pesto
½ cup sliced black olives
1 cup chopped fresh spinach
1 teaspoon basil
1 tablespoon chopped parsley
½ cup crumbled feta cheese
3 tablespoons sunflower kernels

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
  • Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
  • Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 44.7 g, Cholesterol 72.5 mg, Fat 35 g, Fiber 7.9 g, Protein 24.5 g, SaturatedFat 12.6 g, Sodium 709.6 mg, Sugar 3.1 g

PASTA SALAD WITH STEAK



Pasta Salad with Steak image

While there are quite a few ingredients in this recipe, it doesn't take too long to make - and cleanup afterward's a snap. We're the parents of a daughter, 2. -Julie DeRuwe, Oakville, Washington

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 24

3/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooked small pasta shells
1 beef top sirloin steak (1 pound)
RUB:
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons pepper
1 teaspoon sugar
SALAD:
2/3 cup diced cucumber
1/2 cup crumbled blue or feta cheese
1/4 cup sliced ripe olives
1/4 cup chopped red onion
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
Iceberg or romaine lettuce

Steps:

  • Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate. , Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing.

Nutrition Facts :

PASTA SALAD WITH STEAK, BELL PEPPER, GREEN BEANS AND BACON



Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 12

Kosher salt
1/2 pound medium shell pasta
1 cup chopped cooked steak
1 cup diced green bell pepper
1 cup chopped blanched green beans
1/2 cup crumbled cooked bacon
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon finely grated garlic
3/4 cup grated parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the steak, bell pepper, green beans and bacon to the bowl with the pasta.
  • Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

THAI-INSPIRED STEAK AND PASTA SALAD



Thai-Inspired Steak and Pasta Salad image

Such flavorful steak - every bite sings as you chew. Two things about the ingredients: 1) I use ground herbs and spices because I can't afford to keep the fresh stuff around. I posted "fresh stuff equivalents" just in case. 2) I like my noodles completely cooked, all the way through...ie I don't like al dente. So if YOU like al dente, be sure to adjust the cooking time of your noodles. I got the marinade from Food Network's "Healthy Appetite with Ellie Krieger"

Provided by ceruleanseven

Categories     One Dish Meal

Time 4h30m

Yield 2 serving(s)

Number Of Ingredients 15

4 tablespoons lime juice, plus
2 tablespoons lime juice
6 tablespoons soy sauce
6 tablespoons oil
4 tablespoons brown sugar
1/4 teaspoon garlic powder or 1 garlic clove
1/4 teaspoon ginger or 1 1/2 teaspoons fresh ginger
1 dash curry powder
2 cups uncooked penne
1/4 lb green beans (optional)
2 beef eye round steaks
1/2 cup thinly slice onion
1/2 red pepper, thinly sliced
sesame seeds
1/2 cup feta cheese

Steps:

  • Mix all ingredients of marinade, except for 2 Tbls of lime juice.
  • Pour 1/2 marinade over steak, then add reserved lime juice. Refrigerate other half of marinade for later. Steaks should sit for at least 4 hours, or overnight.
  • Once steaks are ready, you can either grill them until they are slightly pink in the middle, or broil them. To broil: place on a broiler pan, broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.
  • While steak is broiling/grilling, bring 3 quarts water to a boil in a large pot. Add pasta, cook until halfway done, then add green beans (optional). Let pasta alone until it finishes cooking.
  • Let steak stand for a few minutes, then cut diagonally across grain into thin slices.
  • Combine onions, red pepper, and steak into a pan. Add the remaining marinade and sesame seeds and saute until steaks are sizzling and onions and peppers are done to your liking.
  • Serve steak and veggies over pasta, sprinkle with feta cheese.
  • We use whatever steak we have left for steak and eggs the next morning!

PASTA SALAD WITH STEAK IN BALSAMIC VINAIGRETTE



Pasta Salad With Steak in Balsamic Vinaigrette image

This is a delicious, healthy salad with steak, tomatoes, spinach, green onion, cheese tortellini, and black olives. It can easily be halved. Also, a great way to use up leftover steak! The 2 hour cook time is cooling time.

Provided by ChipotleChick

Categories     Steak

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 (8 7/8 ounce) packages dried cheese tortellini
2 lbs steak, grilled, cooled and sliced into small cubes
1 oranges or 1 red bell pepper, rinsed and sliced into short strips
2 cups grape tomatoes, rinsed
4 cups fresh spinach, rinsed and torn
2 cups pitted black olives
1/3 cup sliced green onion
14 ounces newman's own light balsamic vinaigrette or 14 ounces any other balsamic vinaigrette

Steps:

  • Cook to tortellini according to package directions.
  • Drain and rinse with cold water. Put back in the pot and add 1/2 the vinaigrette. Set aside.
  • In a large bowl, place spinach, tomatoes, olives (drained if using canned), green onion, and steak. Toss with the other half of the vinaigrette, and add tortellini to the bowl.
  • Chill 2-4 hours, stir and serve!

Nutrition Facts : Calories 533.9, Fat 29.9, SaturatedFat 11.3, Cholesterol 103.3, Sodium 583.5, Carbohydrate 35.9, Fiber 3.5, Sugar 2.3, Protein 30.3

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