5 from 6 votes
Steak Pasta Salad
Steak Pasta Salad made with juicy grilled steak, charred corn, red pepper, tomatoes, crispy cucumbers, salty cotija cheese, and a zesty cilantro lime vinaigrette. Serve as a main dish or take as a side dish to any party or potluck! This pasta salad is always a crowd pleaser!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Calories:
320 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb flank steak
- 2 sweet corn ears
- 1 red bell pepper seeds and stem removed, cut into 3-inch-wide pieces, large
- 8 oz fusilli pasta or pasta of your choice
- 1 cup grape tomato halved
- 1 cup cucumber diced
- 1/2 cup red onion diced
- 1/2 cup cotija cheese crumbled
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- vinaigrette cilantro lime
- cilantro for garnish
Instructions
- Preheat a grill or heat a stovetop grill pan over medium-high heat. If using a grill, lightly oil the grate.
- Season the steak generously with salt and pepper. Place the steak on the grill and cook undisturbed for 6 minutes. Flip it once and continue cooking until it reaches your desired level of doneness. For medium-rare, cook the steak until it reaches an internal temperature of 130 degrees F.
- Transfer the steak to a cutting board and let rest while you prepare the rest of the salad.
- Place the corn and red pepper pieces on the hot grill. Grill for 2 to 3 minutes per side, or until char marks form. Remove from grill and set aside to cool to room temperature.
- Cook the pasta to al dente, according to package instructions. Drain and rinse with cold water. Place the pasta in a large bowl.
- Use a sharp knife to cut the steak into small cubes. Cut the charred corn off the cobs and chop up the grilled pepper pieces.
- Add the steak, corn, pepper, tomatoes, cucumber, red onion, and cotija cheese to the pasta. Season with salt and black pepper, to taste.
- Make the cilantro lime vinaigrette and pour desired amount over the pasta salad. Toss well until the salad is well coated. Taste and add more salt and pepper, if necessary. Garnish with cilantro and serve.
Cup of Yum
Notes
- Store leftovers in the fridge for up to 3 days.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
38g
(13%)
Protein
25g
(50%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
56mg
(19%)
Sodium
192mg
(8%)
Potassium
581mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
953IU
(19%)
Vitamin C
33mg
(37%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 192mg | 8% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 953IU | 19% |
| Vitamin C | 33mg | 37% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.