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Pasta Salad with Steak Recipe
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Pasta Salad with Steak Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Grill: 20 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling Grill: 20 min. + standing
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 each: 759 calories, 56g fat (12g saturated fat), 76mg cholesterol, 752mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 31g protein.

Directions

  1. 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.
  2. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
  3. 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. Yield: 4 servings.
Originally published as Pasta Salad with Steak in Country Woman September/October 1998, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Pasta Salad with Steak

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
xcrunnerlightsout User ID: 5858414 50732
Reviewed Mar. 5, 2011

"So tasty and so simple. Has everything we wanted in one dish"

MY REVIEW
vero5803 User ID: 3555839 48965
Reviewed Nov. 3, 2010

"I love this!!! I wasn't a big fan of the dressing so I just took some italian and balsamic dressing, mixed it half anf half and poured it over the whole thing. So delicious!!"

MY REVIEW
tcg25 User ID: 3389693 48964
Reviewed Feb. 20, 2009

"I found the lemon juice in the salad dressing overwhelming and added 2 tsp of sugar to offset it somewhat. If I make the salad again, I will skip the lemon entirely. Also added much more cucumber, olives and onion to the salad - the bland pasta and strong flavors of the sauce otherwise overwhelmed the taste of these ingredients."

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