Best Creamy Parmesan Steak Pasta Salad Recipes

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CREAMY PASTA SALAD



Creamy Pasta Salad image

This creamy pasta salad is loaded with peas, crispy bacon, and noodles, all covered in a smooth and creamy dressing. It's a perfect side dish for any dinner, potluck, or barbecue.

Provided by Aimee

Time 30m

Number Of Ingredients 12

12 oz small pasta noodles
2 cup frozen peas ((thawed))
12 oz thick cut bacon ((cooked and chopped))
1/2 cup freshly grated parmesan cheese
3/4 cup mayonnaise
2 TBS olive oil
1 TBS apple cider vinegar
1 tsp granulated sugar
1 tsp salt ((to taste))
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper ((to taste))

Steps:

  • Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out, and rinse the noodles in cold water.
  • While the pasta is cooking, make sure the peas are thawed, bacon is cooked and crumbled, and parmesan is grated. Set aside.
  • In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
  • Add the pasta, peas, bacon, and parmesan to a large bowl. Pour the dressing over the top. Stir it all together till everything is coated evenly in the dressing.
  • Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.

Nutrition Facts : Calories 379 kcal, Carbohydrate 26 g, Protein 10 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 28 mg, Sodium 537 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES



Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes image

Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • 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 bowl with the dressing.
  • Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CHARRED STEAK PASTA SALAD



Charred Steak Pasta Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Salt
3 cups fusilli
12 ounces steak
Cut clove of peeled garlic
1/2 cup mayonnaise
2 tablespoons tarragon vinegar
1/3 cup each finely diced red, green and yellow bell pepper
1/2 cup green or black olives (or a combination) packed in olive oil; chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the fusilli and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the steak 3 to 4 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like steak rare, substitute chicken) When the steak is done remove it to a plate for later; while resting, rub a cut clove of garlic on both sides.
  • In a large mixing bowl combine the mayonnaise, tarragon vinegar, and peppers. Toss the pasta with the ingredients in the mixing bowl
  • Portion out the pasta. Cut the steak into thin diagonal strips and pile them in the center of the pasta; garnish with olives.

CREAMY PARMESAN PASTA SALAD



Creamy Parmesan Pasta Salad image

Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 14

Number Of Ingredients 8

3 1/2 cups uncooked farfalle (bow-tie) pasta, (9 ounces)
2 cups snow (Chinese) pea pods, strings removed (12 ounces)
2 large red bell peppers, cut into 1-inch pieces (2 cups)
2 medium carrots (1 cup)
1/2 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese (2 ounces)
1 cup light creamy Caesar dressing
2 tablespoons milk

Steps:

  • Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
  • Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

Nutrition Facts : Calories 175, Carbohydrate 18 g, Cholesterol 6 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

CREAMY PARMESAN PASTA



Creamy Parmesan Pasta image

Yield 6

Number Of Ingredients 9

1 (16 ounce) package Rigatoni Pasta
3 Tablespoons butter
3 teaspoons minced garlic
3 Tablespoons flour
3/4 cup whipping cream
1 cup chicken broth
Salt and pepper, to taste
1 1/2 cups fresh shredded Parmesan Cheese
3 teaspoons dried parsley

Steps:

  • Cook pasta in a stock pot according to package directions.
  • In a saucepan melt the butter over medium heat.
  • Add in minced garlic and flour. Cook and whisk until it's combined and starts to thicken.
  • Add in cream, chicken broth, salt and pepper.
  • Continue to cook and stir until the mixture thickens up. Reduce the heat to low and stir constantly as it thickens.
  • Remove pan from heat and add in the Parmesan cheese and parsley. The cheese will begin to melt, so stir until all combined well.
  • Drain the cooked pasta. Add the cheese mixture to the hot pasta.
  • Stir until mixed together well.
  • Sprinkle with additional cheese and parsley for serving.

Nutrition Facts : Servingsize 1 serving, Calories 1693 kcal, Fat 141 g, SaturatedFat 84 g, Cholesterol 344 mg, Sodium 3786 mg, Carbohydrate 35 g, Sugar 6 g, Protein 64 mg

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.

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