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3.4 from 99 votes

Steak Fajita Pasta Salad

Perfectly cooked fajita steak and vegetables tossed with pasta and topped with a glorious dressing that brings all of the flavors of this Fajita Pasta Salad together.

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings: 8
Calories: 550 kcal
Course: Main Course
Cuisine: American

Ingredients

Fajita Pasta Salad
  • 5 Tablespoons olive oil divided
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 pound flank steak
  • 3 bell peppers mix of red, yellow, and green peppers, sliced
  • 1 red onion sliced
  • 16 ounces bow tie pasta cooked
  • 1 English cucumber sliced
  • 1 pint cherry tomatoes halved
  • 2.25 ounces sliced black olives
  • 1 cup pickled jalapenos
Zesty Dressing:
  • 1/2 cup olive oil
  • 1/2 cup cilantro finely diced
  • 4 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 clove garlic minced
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
  2. Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
  3. Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
  4. Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium high for 2-3 minutes until the onion begins to soften.
  5. Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
  6. Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches desired level of doneness, approximately 3-4 minutes per side for medium rare.
  7. Once meat is cooked set aside and let rest for 10 minutes then slice into thin strips.
  8. Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
  9. Pour the dressing over the pasta salad and toss to coat.
  10. Enjoy!

Notes

  • Note: If you are making this the day before divide the dressing in half and add half to the pasta salad when you make it then store in fridge overnight and add remaining half of dressing before serving.

Nutrition Information

Calories 550kcal (28%) Carbohydrates 54g (18%) Protein 21g (42%) Fat 27g (42%) Saturated Fat 4g (20%) Cholesterol 34mg (11%) Sodium 832mg (35%) Potassium 694mg (20%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2560IU (51%) Vitamin C 76.9mg (85%) Calcium 56mg (6%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 550

% Daily Value*

Calories 550kcal 28%
Carbohydrates 54g 18%
Protein 21g 42%
Fat 27g 42%
Saturated Fat 4g 20%
Cholesterol 34mg 11%
Sodium 832mg 35%
Potassium 694mg 15%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 2560IU 51%
Vitamin C 76.9mg 85%
Calcium 56mg 6%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.