Classic Steak Pasta Salad

I never thought I’d be the kind of person who puts steak on a pasta salad, but here we are. For years, pasta salad meant those mushy noodles sitting in mayo at potlucks—you know the ones. But then I started grilling ribeye for dinner one night and had leftovers, and I thought, why not?

Turns out, a good steak pasta salad has nothing to do with those potluck bowls from my childhood. You char some corn and peppers, toss in fresh veggies, and let everything hang out in a tangy cilantro lime vinaigrette. The steak just makes it feel like an actual meal instead of a side dish nobody really wants. It’s become my go-to for summer dinners when it’s too hot to think about turning on the oven.

What Kind of Steak Should I Use?

Flank steak is called for in this recipe because it’s affordable, flavorful, and slices beautifully for a pasta salad. If you can’t find flank steak, skirt steak or sirloin are great substitutes that will work just as well. The key is to look for a cut that’s relatively lean and cooks quickly over high heat. When you’re at the store, try to pick a piece that’s evenly thick so it cooks uniformly, and don’t forget to slice it against the grain after cooking – this makes all the difference in keeping your steak tender and easy to chew.

Options for Substitutions

This pasta salad is really forgiving when it comes to swapping ingredients:

• Flank steak: Skirt steak, sirloin, or even strip steak work great here. If you want to save some money, try using chicken breast or shrimp instead – just adjust your cooking time accordingly.
• Fusilli pasta: Any short pasta shape will do the trick. Penne, rotini, farfalle, or even shells all hold the dressing well and make for easy eating.
• Cotija cheese: Can’t find cotija? Feta cheese is your best bet as it has a similar salty, crumbly texture. In a pinch, shredded parmesan also works.
• Fresh corn: If corn isn’t in season, frozen corn kernels work fine – just thaw them first. You can also use canned corn, but make sure to drain and rinse it well.
• Red bell pepper: Yellow or orange bell peppers are interchangeable with red. Green peppers work too, though they’ll add a slightly more bitter note.
• Vegetables: Feel free to mix up the veggies based on what you have. Zucchini, avocado, black beans, or chopped romaine would all be great additions or substitutions.

Watch Out for These Mistakes While Grilling

The biggest mistake when making steak pasta salad is overcooking the flank steak, which can turn it tough and chewy – pull it off the grill at 130°F for medium-rare, and remember it will continue cooking a bit as it rests.

Another common error is adding the dressing while the pasta is still warm, which causes it to absorb too much and leaves your salad dry, so make sure to rinse your pasta with cold water and let everything cool completely before tossing.

Don’t skip resting the steak for at least 5-10 minutes before slicing, and always cut against the grain into thin strips to keep it tender.

Finally, add the cotija cheese and cilantro just before serving rather than tossing them in early, which keeps the cheese from getting soggy and the cilantro fresh and bright.

What to Serve With Steak Pasta Salad?

Since this steak pasta salad is already pretty hearty and loaded with veggies, I like to keep the sides simple and let it shine as the main event. A basket of warm tortilla chips with some guacamole or salsa makes a great starter that plays off the cilantro lime flavors in the salad. If you’re feeding a crowd, consider adding some black beans on the side or even mixing them right into the salad for extra protein and fiber. For drinks, this pairs perfectly with a cold beer, margarita, or even just some lime-infused sparkling water to keep the fresh, zesty vibe going.

Storage Instructions

Store: This steak pasta salad keeps really well in the fridge for up to 3 days in an airtight container. I like to store the extra dressing separately so the salad doesn’t get too soggy, then just toss it together when I’m ready to eat.

Make Ahead: You can totally prep this ahead for meal prep or a party. Cook the steak, grill the veggies, and make the pasta the day before, then store everything separately in the fridge. Just combine and dress it an hour or two before serving for the best texture and flavor.

Serve: This salad is great served cold or at room temperature. If you’re taking it to a potluck or picnic, just keep it chilled until you’re ready to serve and give it a good toss to redistribute the dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 85-100 g
• Fat: 55-65 g
• Carbohydrates: 200-220 g

Ingredients

For the grilled components:

• 1.25 lbs ribeye steak
• 2 ears of corn
• 1 large red pepper
• 1/2 teaspoon smoked paprika
• Kosher salt to taste
• Freshly ground black pepper

For the salad base:

• 8 oz fusilli pasta
• 1 1/4 cups cherry tomatoes, halved
• 1 cup cucumber, sliced into half-moons
• 1/2 cup thinly sliced red onion
• 2/3 cup crumbled cotija cheese
• 1/3 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice

For the dressing:

• 3/4 cup cilantro lime vinaigrette

Step 1: Prepare Ingredients and Start Pasta

• 1 1/4 cups cherry tomatoes
• 1 cup cucumber
• 1/2 cup red onion
• 1/3 cup fresh cilantro
• 1 tablespoon fresh lime juice
• 1.25 lbs ribeye steak

While you’re getting everything ready, start boiling salted water for the pasta—this maximizes efficiency since pasta takes the longest to cook.

Meanwhile, prepare your mise en place: halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, chop the cilantro, and cut the lime in half for juicing.

Pat the ribeye steak dry with paper towels and let it sit at room temperature for 10 minutes—this ensures even cooking and a better sear.

Step 2: Cook Pasta and Season Steak

• 8 oz fusilli pasta
• 1.25 lbs ribeye steak
• 1/2 teaspoon smoked paprika
• Kosher salt to taste
• Freshly ground black pepper

Add the fusilli pasta to the boiling water and cook until al dente according to package directions.

Once cooked, drain and immediately rinse with cold water to stop the cooking and set the texture.

While the pasta cooks, season the steak generously on both sides with kosher salt, freshly ground black pepper, and smoked paprika.

Heat your grill to medium-high heat—you want it hot enough to get a good sear and char on the vegetables.

Step 3: Grill Steak, Corn, and Pepper

• 1.25 lbs ribeye steak
• 2 ears of corn
• 1 large red pepper

Place the seasoned steak on the grill and cook for 6 minutes without moving it—this develops a flavorful crust.

Flip and cook for another 4-5 minutes until it reaches 130°F for medium-rare.

While the steak cooks, grill the corn and red pepper for 2-3 minutes per side until charred and tender.

Transfer the steak to a cutting board to rest for 5 minutes; this allows the juices to redistribute, keeping the meat tender and juicy.

Step 4: Cut and Combine Components

• 1.25 lbs ribeye steak
• 2 ears of corn
• 1 large red pepper
• 8 oz fusilli pasta from Step 2
• 1 1/4 cups cherry tomatoes
• 1 cup cucumber
• 1/2 cup red onion

Once the steak has rested, cut it into bite-sized cubes.

Cut the corn kernels off the cob and chop the grilled red pepper into 1/2-inch pieces.

I find that cutting everything to similar sizes helps the flavors distribute evenly throughout the salad.

In a large bowl, combine the cubed steak, corn, chopped pepper, cooked pasta from Step 2, halved cherry tomatoes, sliced cucumber, and sliced red onion.

Toss gently to mix all components.

Step 5: Season and Dress the Salad

• Kosher salt to taste
• Freshly ground black pepper
• 3/4 cup cilantro lime vinaigrette

Taste the salad and season with additional kosher salt and freshly ground black pepper as needed.

Pour the cilantro lime vinaigrette over the salad and toss everything together until evenly coated.

I like to let the salad sit for 5 minutes after dressing it so the flavors meld together and the pasta absorbs some of the dressing.

Step 6: Finish and Serve

• 2/3 cup crumbled cotija cheese
• 1/3 cup fresh cilantro

Top the salad with the crumbled cotija cheese and fresh chopped cilantro, then give it a final gentle toss.

Serve immediately while the steak is still warm, or chill for up to 2 hours before serving if you prefer a cold salad.

Classic Steak Pasta Salad

Delicious Classic Steak Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the grilled components

• 1.25 lbs ribeye steak
• 2 ears of corn
• 1 large red pepper
• 1/2 teaspoon smoked paprika
• Kosher salt to taste
• Freshly ground black pepper

For the salad base

• 8 oz fusilli pasta
• 1 1/4 cups cherry tomatoes, halved
• 1 cup cucumber, sliced into half-moons
• 1/2 cup thinly sliced red onion
• 2/3 cup crumbled cotija cheese
• 1/3 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice

For the dressing

• 3/4 cup cilantro lime vinaigrette

Method

 

1. While you're getting everything ready, start boiling salted water for the pasta—this maximizes efficiency since pasta takes the longest to cook. Meanwhile, prepare your mise en place: halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, chop the cilantro, and cut the lime in half for juicing. Pat the ribeye steak dry with paper towels and let it sit at room temperature for 10 minutes—this ensures even cooking and a better sear.
2. Add the fusilli pasta to the boiling water and cook until al dente according to package directions. Once cooked, drain and immediately rinse with cold water to stop the cooking and set the texture. While the pasta cooks, season the steak generously on both sides with kosher salt, freshly ground black pepper, and smoked paprika. Heat your grill to medium-high heat—you want it hot enough to get a good sear and char on the vegetables.
3. Place the seasoned steak on the grill and cook for 6 minutes without moving it—this develops a flavorful crust. Flip and cook for another 4-5 minutes until it reaches 130°F for medium-rare. While the steak cooks, grill the corn and red pepper for 2-3 minutes per side until charred and tender. Transfer the steak to a cutting board to rest for 5 minutes; this allows the juices to redistribute, keeping the meat tender and juicy.
4. Once the steak has rested, cut it into bite-sized cubes. Cut the corn kernels off the cob and chop the grilled red pepper into 1/2-inch pieces. I find that cutting everything to similar sizes helps the flavors distribute evenly throughout the salad. In a large bowl, combine the cubed steak, corn, chopped pepper, cooked pasta from Step 2, halved cherry tomatoes, sliced cucumber, and sliced red onion. Toss gently to mix all components.
5. Taste the salad and season with additional kosher salt and freshly ground black pepper as needed. Pour the cilantro lime vinaigrette over the salad and toss everything together until evenly coated. I like to let the salad sit for 5 minutes after dressing it so the flavors meld together and the pasta absorbs some of the dressing.
6. Top the salad with the crumbled cotija cheese and fresh chopped cilantro, then give it a final gentle toss. Serve immediately while the steak is still warm, or chill for up to 2 hours before serving if you prefer a cold salad.