Description
A refreshing pasta salad with grilled steak, cherry tomatoes, cucumber, and a tangy dressing.
Ingredients
Scale
- 8 oz rotini or penne pasta
- 1 lb ribeye or flank steak
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- Meanwhile, grill the seasoned steak over medium-high heat for about 4-5 minutes per side or until cooked to your preference. Let it rest before slicing thinly against the grain.
- In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix.
- Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Drizzle over the salad and toss to coat evenly.
- Top with sliced grilled steak just before serving or allow the salad to chill in the fridge for about 30 minutes for enhanced flavors.
Notes
- This salad can be refrigerated for up to 2 days.
- Feel free to add other vegetables like bell peppers or spinach for extra flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg