Steak Pasta Salad combines juicy grilled ribeye, tender fusilli, charred corn and red pepper, crisp cucumber, cherry tomatoes, and creamy cotija cheese in one satisfying dish. Everything is tossed with a bright cilantro lime vinaigrette for a fresh, savory finish.
This hearty pasta salad works equally well as a summer dinner, barbecue side, or make-ahead lunch. The combination of warm steak and cool vegetables makes every bite flavorful and full of contrasting textures.
Why You’ll Love This Recipe
This recipe takes pasta salad beyond the usual side dish by adding tender grilled steak for plenty of rich, savory flavor. The ribeye develops a delicious crust on the grill, while corn and red pepper become lightly smoky and sweet.
Fresh tomatoes, cucumber, red onion, cilantro, and lime balance that richness with crisp, refreshing flavors. Cotija cheese adds a salty, creamy finish.
It is also flexible and family-friendly. Serve the salad while the steak is still warm or chill it before serving for a refreshing cold pasta salad.
Ingredients
For the Grilled Components
- 1.25 pounds ribeye steak
- 2 ears corn
- 1 large red bell pepper
- ½ teaspoon smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Salad
- 8 ounces fusilli pasta
- 1¼ cups cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- ½ cup red onion, thinly sliced
- ⅔ cup crumbled cotija cheese
- ⅓ cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
For the Dressing
- ¾ cup halal-friendly cilantro lime vinaigrette
Instructions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and chop the cilantro.
- Pat the ribeye dry with paper towels and allow it to sit at room temperature for about 10 minutes.
- Add the fusilli to the boiling water and cook according to the package directions until al dente.
- Drain the pasta and rinse briefly under cold water to stop the cooking process. Drain thoroughly and set aside.
- Season both sides of the steak generously with kosher salt, black pepper, and smoked paprika.
- Preheat a grill to medium-high heat.
- Place the steak on the hot grill and cook for approximately 6 minutes on the first side.
- Flip and continue grilling for another 4–5 minutes, or until it reaches your preferred doneness. For food safety, whole cuts of beef should reach at least 145°F (63°C) followed by a 3-minute rest.
- While the steak cooks, place the corn and red pepper on the grill. Cook for approximately 2–3 minutes per side, turning as needed, until lightly charred and tender.
- Transfer the steak to a clean cutting board and allow it to rest for at least 5 minutes.
- Cut the grilled corn kernels from the cobs and chop the red pepper into approximately ½-inch pieces.
- Cut the rested steak into bite-sized pieces.
- In a large serving bowl, combine the cooked fusilli, steak, grilled corn, red pepper, cherry tomatoes, cucumber, and red onion.
- Pour the cilantro lime vinaigrette over the Steak Pasta Salad and toss gently until everything is evenly coated.
- Add the fresh lime juice and season with additional salt and black pepper as needed.
- Let the salad rest for about 5 minutes so the pasta can absorb some of the dressing.
- Add the crumbled cotija and chopped cilantro.
- Toss gently once more and serve while the steak is slightly warm, or refrigerate briefly for a chilled pasta salad.
Tips & Tricks
Pat the steak thoroughly dry before seasoning. Removing surface moisture encourages better browning and helps create an appetizing grilled crust.
Allow the steak to rest after grilling. Cutting into it immediately can cause more of its juices to escape onto the cutting board instead of remaining in the meat.
Cook the fusilli only until al dente. Slightly firm pasta holds its shape better once combined with the dressing and vegetables.
After rinsing the pasta, drain it thoroughly. Excess water can dilute the cilantro lime vinaigrette.
Cut the vegetables and steak into relatively similar bite-sized pieces. This makes the salad easier to eat and distributes the different ingredients more evenly.
For strict halal preparation, use halal-certified beef and check that the cotija cheese is made with microbial or halal-certified enzymes. Also verify that your cilantro lime vinaigrette contains no alcohol or other unsuitable ingredients.
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course, Pasta Salad
- Method: Grilling
- Cuisine: Mexican-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly when prepared with halal-certified beef, suitable cheese, and alcohol-free dressing
Notes
Ribeye provides plenty of richness, but sirloin or strip steak can also be used.
Fusilli works particularly well because the spirals hold onto the cilantro lime dressing. Rotini, farfalle, or penne are good substitutes.
Cotija provides a salty, crumbly finish. If unavailable, use a suitable feta-style cheese for a different but complementary flavor.
For additional heat, add finely chopped jalapeño or a pinch of cayenne to the salad.
Avocado can also be added shortly before serving for extra creaminess.
If preparing the salad ahead, consider reserving a little dressing and adding it just before serving because pasta continues absorbing dressing during refrigeration.
Nutrition
Approximate nutrition per serving:
- Calories: 560
- Protein: 31 g
- Carbohydrates: 43 g
- Fat: 30 g
Nutrition information is an estimate and will vary according to the steak, cheese, dressing, and serving size.
FAQ
What is Steak Pasta Salad?
Steak Pasta Salad is a hearty pasta dish combining grilled steak with cooked pasta, fresh vegetables, and dressing. This version includes grilled corn and red pepper, tomatoes, cucumber, red onion, cotija, cilantro, and cilantro lime vinaigrette.
What steak is best for pasta salad?
Ribeye is an excellent option because its marbling provides rich flavor and tenderness. Sirloin and strip steak are also good choices, especially if you prefer a leaner salad.
Can I make steak pasta salad ahead of time?
Yes. Prepare the components ahead and refrigerate them in airtight containers. For the freshest texture, assemble the salad closer to serving and reserve some vinaigrette to refresh it before eating.
Can Steak Pasta Salad be served cold?
Yes. It can be served with slightly warm steak or completely chilled. If serving it cold, refrigerate after assembly and toss again before serving.
What dressing goes well with steak pasta salad?
Cilantro lime vinaigrette pairs particularly well with grilled steak, corn, peppers, tomatoes, and cotija. A lemon-herb or creamy avocado dressing can also work.
What vegetables can I add to steak pasta salad?
Avocado, grilled zucchini, black beans, baby spinach, arugula, jalapeños, and additional bell peppers are all flavorful options.
Storage
Transfer leftover pasta salad promptly to an airtight container and refrigerate for up to 3 days.
Because the pasta absorbs vinaigrette during storage, the salad may become slightly drier. Toss it with a small amount of reserved cilantro lime dressing or fresh lime juice before serving.
Keep the salad refrigerated until shortly before serving, particularly because it contains cooked beef and cheese.
Freezing is not recommended. Cucumbers, tomatoes, pasta, and cheese can all develop undesirable textures after freezing and thawing.
Similar Recipes
Steak Pasta Salad with Cilantro Lime Dressing
Ingredients
For the Grilled Components
- 1.25 pounds ribeye steak
- 2 ears corn
- 1 large red bell pepper
- ½ teaspoon smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Salad
- 8 ounces fusilli pasta
- 1¼ cups cherry tomatoes halved
- 1 cup cucumber sliced into half-moons
- ½ cup red onion thinly sliced
- ⅔ cup crumbled cotija cheese
- ⅓ cup fresh cilantro chopped
- 1 tablespoon fresh lime juice
For the Dressing
- ¾ cup halal-friendly cilantro lime vinaigrette
Instructions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and chop the cilantro.
- Pat the ribeye dry with paper towels and allow it to sit at room temperature for about 10 minutes.
- Add the fusilli to the boiling water and cook according to the package directions until al dente.
- Drain the pasta and rinse briefly under cold water to stop the cooking process. Drain thoroughly and set aside.
- Season both sides of the steak generously with kosher salt, black pepper, and smoked paprika.
- Preheat a grill to medium-high heat.
- Place the steak on the hot grill and cook for approximately 6 minutes on the first side.
- Flip and continue grilling for another 4–5 minutes, or until it reaches your preferred doneness. For food safety, whole cuts of beef should reach at least 145°F (63°C) followed by a 3-minute rest.
- While the steak cooks, place the corn and red pepper on the grill. Cook for approximately 2–3 minutes per side, turning as needed, until lightly charred and tender.
- Transfer the steak to a clean cutting board and allow it to rest for at least 5 minutes.
- Cut the grilled corn kernels from the cobs and chop the red pepper into approximately ½-inch pieces.
- Cut the rested steak into bite-sized pieces.
- In a large serving bowl, combine the cooked fusilli, steak, grilled corn, red pepper, cherry tomatoes, cucumber, and red onion.
- Pour the cilantro lime vinaigrette over the Steak Pasta Salad and toss gently until everything is evenly coated.
- Add the fresh lime juice and season with additional salt and black pepper as needed.
- Let the salad rest for about 5 minutes so the pasta can absorb some of the dressing.
- Add the crumbled cotija and chopped cilantro.
- Toss gently once more and serve while the steak is slightly warm, or refrigerate briefly for a chilled pasta salad.
Notes
Conclusion
Steak Pasta Salad combines smoky grilled ribeye with fusilli, charred corn, sweet red pepper, juicy tomatoes, crisp cucumber, red onion, cotija, and fresh cilantro. A bright cilantro lime vinaigrette brings the hearty and refreshing ingredients together.
Serve it slightly warm for a satisfying dinner or chilled for a flavorful summer pasta salad. Either way, the combination of juicy steak, colorful vegetables, and tangy dressing makes this an easy centerpiece for barbecues, family meals, and summer entertaining.