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steak tossed with pasta salad

Steak Pasta Salad

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large skillet or grill pan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Tongs
  • 1 measuring cup
  • 4 Measuring spoons

Ingredients
  

  • 8 ounce pasta short-cut such as rotini or penne
  • 1 pound flank steak trimmed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 tablespoon olive oil for steak
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup bell pepper diced
  • 1/4 cup black olives sliced
  • 1/4 cup feta cheese crumbled
  • 2 tablespoon fresh parsley chopped
  • 1/4 cup olive oil for dressing
  • 2 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon kosher salt for dressing
  • 1/8 teaspoon black pepper for dressing

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  • Drain the pasta in a colander, rinse briefly under cool water, and set aside to cool.
  • Pat the flank steak dry with paper towels and season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat until shimmering.
  • Cook the steak for 4–5 minutes per side or until it reaches your desired doneness.
  • Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
  • While the steak rests, add the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, and black olives to a large mixing bowl.
  • In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until emulsified.
  • Pour the dressing over the pasta and vegetables and toss until everything is evenly coated.
  • Slice the rested steak thinly against the grain and then cut into bite-size strips.
  • Add the sliced steak, feta cheese, and chopped parsley to the pasta salad and gently toss to combine.
  • Taste and adjust seasoning with additional salt and pepper if needed, then serve immediately or chill for 30 minutes before serving.

Notes

For best results, cook the pasta just to al dente so it holds its texture in the salad, and avoid over-rinsing so a little surface starch helps the dressing cling. Letting the steak rest is crucial for keeping it juicy and easy to slice, and cutting against the grain ensures tender bites throughout. You can prepare the components ahead of time, storing the steak and pasta separately and tossing with dressing just before serving to prevent sogginess. Feel free to swap vegetables based on what you have, use a different cheese like mozzarella or goat cheese, or add greens such as arugula at the end for extra freshness. If serving later, reserve a few tablespoons of dressing to refresh the salad right before eating, as the pasta will absorb some of the dressing in the fridge.
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