Steak Pasta Salad

There’s something about a big bowl of steak pasta salad that instantly feels like summer on a plate.

Think ribbons of al dente pasta tangled with slices of juicy, seared steak, bursts of cherry tomato red, crisp cucumber green, and flecks of fresh herbs—all glistening with a tangy, garlicky dressing.

It’s an invigorating yet hearty meal, light enough for warm days but satisfying like a main-course salad should be, and it comes together in about 30 minutes.

This dish is perfect for busy weeknights, easy lunches, or anyone who loves meal-prepping real food that holds up in the fridge.

I first threw it together on a sweltering evening when turning on the oven felt impossible, and it rescued dinner—no complaints, no leftovers. It shines at potlucks, Sunday cookouts, or as a make-ahead work lunch that you’ll actually look forward to.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with juicy steak and zesty vinaigrette dressing
• Satisfies like a full meal with protein, pasta, and veggies
• Adapts easily with swap-friendly veggies, cheeses, and greens on hand
• Preps ahead well, ideal for make-ahead lunches, picnics, or potlucks
• Serves beautifully warm or chilled for flexible, year-round enjoyment

Ingredients

• 8 ounces short-cut pasta (rotini or penne) — cook to al dente so it stays firm in salad
• 1 pound flank steak, trimmed — choose well-marbled for better flavor
• 1 teaspoon kosher salt, divided — seasons both steak and dressing evenly
• 1/2 teaspoon black pepper, divided — freshly ground for best aroma
• 1 tablespoon olive oil (for steak) — helps with browning in the pan
• 1 cup cherry tomatoes, halved — use ripe, sweet tomatoes for best taste
• 1 cup cucumber, diced — seedless or Persian cucumbers stay crisper
• 1/2 cup red onion, thinly sliced — soak briefly in water if you prefer milder flavor
• 1/2 cup bell pepper, diced — any color works; mix colors for more visual appeal
• 1/4 cup black olives, sliced — choose pitted olives for easy prep
• 1/4 cup feta cheese, crumbled — adds salty, tangy richness
• 2 tablespoons fresh parsley, chopped — flat-leaf parsley gives brighter flavor
• 1/4 cup olive oil (for dressing) — a good-quality extra-virgin oil is ideal
• 2 tablespoons red wine vinegar — provides classic tang for Greek-style dressing
• 1 teaspoon Dijon mustard — helps emulsify and add gentle heat
• 1 teaspoon honey — balances the acidity of the vinegar
• 1 small garlic clove, minced — fresh garlic gives sharper flavor than pre-minced
• 1/4 teaspoon dried oregano — rub between fingers to release aroma
• 1/4 teaspoon kosher salt (for dressing) — adjust to taste after tossing
• 1/8 teaspoon black pepper (for dressing) — taste and add more if needed

Step-by-Step Method

Cook the Pasta

Bring a large pot of salted water to a boil. Add the short-cut pasta and cook according to package directions until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly under cool water to stop the cooking. Let the pasta cool completely so it doesn’t wilt the vegetables or melt the cheese.

Season and Sear the Steak

Pat the flank steak dry thoroughly with paper towels. Season both sides evenly with kosher salt and black pepper.

Heat olive oil in a large skillet or grill pan over medium-high until shimmering. Lay the steak in the pan and sear for 4–5 minutes per side, or until it reaches your preferred doneness without overcooking.

Rest and Slice the Steak

Transfer the cooked steak to a cutting board and let it rest for 10 minutes so the juices redistribute. Avoid cutting too soon or it will lose moisture.

After resting, slice the steak thinly against the grain, then cut those slices into bite-size strips. Set aside while you prepare the rest of the salad components.

Combine Pasta and Vegetables

Add the cooled pasta to a large mixing bowl. Toss in the halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced bell pepper, and sliced black olives.

Mix gently to distribute the vegetables evenly through the pasta. Keep the mixture loose and airy so the dressing can coat everything thoroughly in the next step.

Whisk the Dressing

In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, kosher salt, and black pepper. Whisk vigorously until the mixture looks smooth and slightly thickened.

Make certain the oil and vinegar are fully emulsified so the dressing clings well to the pasta and vegetables instead of separating.

Dress and Toss the Salad

Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly, using a large spoon or tongs to coat every piece.

Make sure the dressing reaches the bottom of the bowl. Let the salad sit a few minutes so flavors begin to absorb before adding the steak, cheese, and fresh parsley on top.

Finish with Steak, Feta, and Herbs

Add the sliced steak to the dressed pasta, followed by crumbled feta cheese and chopped fresh parsley. Toss gently to avoid breaking the pasta or smearing the feta too much.

Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately, or chill for 30 minutes for a slightly more marinated flavor.

Ingredient Swaps

• Use chicken, turkey, or shrimp instead of steak; for a vegetarian version, swap in chickpeas, white beans, or grilled tofu/tempeh.
• Any short pasta works (rotini, penne, fusilli, farfalle); use whole‑wheat, lentil, or gluten‑free pasta as needed.
• Replace feta with goat cheese, queso fresco, or mozzarella; for dairy‑free, omit the cheese or use a vegan feta.
• Swap red wine vinegar with white wine vinegar, lemon juice, or apple cider vinegar; honey can be swapped for maple syrup or agave.
• Mix and match veggies: try zucchini, roasted peppers, artichoke hearts, spinach/arugula, or whatever’s in season or on sale.

You Must Know

– Flavor Boost • When you want more “steakhouse” character: Rub the meat with ½ teaspoon garlic powder + ½ teaspoon smoked paprika**** along with the salt and pepper;

a deeper brown crust and smoky aroma signal extra savoriness in each bite.

Serving Tips

• Serve slightly chilled in wide bowls so steak slices sit visibly on top.
• Pair with crusty garlic bread and a simple green salad or arugula side.
• Drizzle extra dressing over steak just before serving for shine and flavor boost.
• Garnish with extra feta, parsley, and cracked pepper for a restaurant-style finish.
• Portion into meal-prep containers, keeping a little reserved dressing in a separate cup.

Storage & Make-Ahead

Steak pasta salad keeps well refrigerated in an airtight container for up to 3 days.

For best texture, store steak and dressing separately, then toss everything together just before serving.

This dish doesn’t freeze well—the pasta and vegetables lose texture—so enjoy it fresh or within a few days.

Reheating

Reheat steak pasta salad gently.

Warm portions briefly in the microwave at 50% power.

Or in a covered oven-safe dish at low heat.

Or lightly toss in a skillet over low.

Steak Pasta in Pop Culture

On screens and in stories, few dishes signal indulgent comfort the way a plate of twirling pasta crowned with juicy slices of steak does.

I see it in movies when a character finally splurges, the camera lingering on glossy noodles and blushing slices of medium-rare beef, as if the dish itself were a reward for surviving the plot.

I always notice how directors use steak pasta as shorthand for romance or celebration. There’s the date-night table: low light, clink of glasses, steam coiling off a shared bowl, one forkful offered across the candle.

Even in cooking shows, when chefs want to impress, they reach for this combo—seared edges, silky sauce, and that dramatic first tangle on the fork.

Final Thoughts

Give this steak pasta salad a try for your next dinner or cookout—you’ll get big flavor with minimal effort.

Don’t hesitate to tweak the veggies, cheese, or dressing add-ins to make it your own.

Frequently Asked Questions

Can I Make This Steak Pasta Salad Dairy-Free Without Losing Flavor?

You can, and you won’t lose flavor. I’d swap feta for briny olives and toasted pine nuts, then bump up garlic, oregano, and vinegar; you’ll still taste juicy steak, silky pasta, and bright, herb-laced dressing.

What Wine or Beverages Pair Best With Steak Pasta Salad?

I’d pour a chilled rosé or light red like Pinot Noir; they hug the savory steak and bright veggies. For non‑alcoholic, try sparkling water with lemon or iced tea; both keep everything feeling fresh and lively.

How Can I Adapt This Recipe for Kids or Picky Eaters?

You can soften flavors: I’d swap feta for mild mozzarella, keep veggies tiny and colorful, cook steak medium‑well, and serve everything deconstructed so your kid can build their own plate, piece by familiar piece.

Is This Steak Pasta Salad Suitable for Meal Prep Lunches All Week?

Yes, it’s great for meal prep, but I’d keep steak and dressing separate. I’d slice juicy steak fresh, toss cool pasta with crisp veggies, then drizzle tangy dressing so every lunch tastes bright and new.

What Are Some Budget-Friendly Cuts to Replace Flank Steak Here?

You can swap in skirt steak, sirloin tip, flat iron, or thinly sliced chuck. I’d marinate them briefly; as they sear, you’ll still get that deep, beefy caramelization wrapped around tender, juicy bites.