Best Steak And Pasta Salad Recipes

PASTA SALAD WITH STEAK, BELL PEPPER, GREEN BEANS AND BACON

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.

BLACK AND BLUE PASTA SALAD WITH STEAK

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In medium bowl, stir together seasoning (from Suddenly Salad box) and blue cheese dressing. Add cooked pasta, onion and black beans until well blended. Cover; refrigerate 1 hour.
• Meanwhile, heat gas or charcoal grill. Rub steak on both sides with garlic pepper. Place steak on grill over medium-high heat. Cover grill; cook steak about 6 minutes on each side or until meat thermometer inserted in center of steak reads 140°F.
• To serve, place pasta salad on large serving platter. Cut steak into thin slices; arrange over pasta salad. Sprinkle with blue cheese crumbles. Garnish with French-fried onions.

THAI-INSPIRED STEAK AND PASTA SALAD

Steps:

• Mix all ingredients of marinade, except for 2 Tbls of lime juice.
• Pour 1/2 marinade over steak, then add reserved lime juice. Refrigerate other half of marinade for later. Steaks should sit for at least 4 hours, or overnight.
• Once steaks are ready, you can either grill them until they are slightly pink in the middle, or broil them. To broil: place on a broiler pan, broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.
• While steak is broiling/grilling, bring 3 quarts water to a boil in a large pot. Add pasta, cook until halfway done, then add green beans (optional). Let pasta alone until it finishes cooking.
• Let steak stand for a few minutes, then cut diagonally across grain into thin slices.
• Combine onions, red pepper, and steak into a pan. Add the remaining marinade and sesame seeds and saute until steaks are sizzling and onions and peppers are done to your liking.
• Serve steak and veggies over pasta, sprinkle with feta cheese.
• We use whatever steak we have left for steak and eggs the next morning!

STEAK, TOMATO AND ONION PASTA SALAD WITH GARLIC OIL

Steps:

• Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Heat a grill or grill pan over medium-high heat until hot; brush with the remaining 1/2 tablespoon oil. Season the steak with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• 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.
• Add the steak, onion, celery, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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SIRLOIN STEAK AND PASTA SALAD

Steps:

• Preheat broiler. While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well. Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese. Nutritional Information Calories: 437 (24% from fat) Fat: 11.8g (sat 4.3g,mono 4.5g,poly 0.8g) Protein: 29.4g Carbohydrate: 54.4g Fiber: 4.4g Cholesterol: 54mg Iron: 4.5mg Sodium: 582mg Calcium: 100mg

STEAK AND PASTA SALAD

Steps:

• For the Vinaigrette: In a medium bowl, combine the vinegar, capers, lemon juice, garlic, and rosemary. Add the olive oil and whisk to combine. Slice the tomatoes into thin strips and stir them into the dressing. Season with salt and cayenne and set aside for at least 30 minutes. Discard the garlic before using. The vinaigrette can be made up to a day ahead and stored, covered, in the refrigerator. For the Salad: Put 4 to 6 quarts of salted water in a large pot and set it over high heat. Once the salt has dissolved, taste the water-it should taste like sea water. If it doesn't, add more salt. Bring the water to a boil and add the pasta. Cook the pasta according to the package instructions until just al dente. Drain the pasta thoroughly by shaking it in a colander, then immediately pour it out onto a rimmed baking sheet to cool. Toss the pasta with the olive oil to prevent sticking. Transfer the cooled pasta to a large serving bowl. Add the arugula, peas, zucchini, and chickpeas to the pasta and toss. Add the mozzarella, capers and red onion, plus just enough of the vinaigrette to moisten the pasta. Toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little more capers and red onion, vinaigrette or salt and pepper. Serve as soon as possible.

STEAK AND PASTA SALAD RECIPE

Steps:

• 1. Grill or broil steak 5 minutes per side for medium-rare. Let stand 5 minutes.. 2. Meanwhile mix remaining ingredients in a large bowl. 3. Thinly slice steak against the grain. Add to salad and toss to mix. Makes 8 1/2 cups.