Pasta Salad with Steak Recipe
Pasta Salad with Steak Recipe photo by Taste of Home
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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


  • 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 .


  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.

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xcrunnerlightsout 50732
Reviewed Mar. 5, 2011

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

vero5803 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!!"

tcg25 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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