Name: Recipe "Steak Pasta Salad"
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb flank steak; 2 ear sweet corn; 1 red bell pepper (seeds and stem removed, cut into 3-inch-wide pieces); 8 oz fusilli pasta or pasta of your choice; 1 cup grape tomatoes (halved); 1 cup cucumber (diced); 0.5 cup red onion (diced); 0.5 cup cotija cheese (crumbled); kosher salt and black pepper; cilantro lime vinaigrette; cilantro (for garnish)

Rounding things out: Grilled Avocado and Vegetable Tacos, Bacon Wrapped Bratwursts, Chili Lime Grilled Chicken, and Grilled Corn Salad.

Why This Grilled Steak Pasta Salad Stands Out

The combination of grilled steak with cool pasta salad surprised me the first time I tried it. The smoky char from the corn and peppers ties everything together, while the cilantro lime vinaigrette keeps it bright and fresh. It’s become my go-to for summer gatherings, whether I’m serving it as a main dish or taking it to a potluck.

Reasons to Love This Steak Pasta Salad

Smoky grilled steak and charred vegetables give it a deep, savory flavor that stands up to the tangy dressing.
The creamy cotija cheese and crisp cucumber add contrasting textures in every bite.
It comes together in under 40 minutes and tastes even better the next day.

Key Ingredients for This Steak Pasta Salad

Flank steak, lean and flavorful, but be sure to slice it thinly against the grain. Sirloin or skirt steak work too.
Cotija cheese, salty and crumbly, it adds a punch of flavor. Queso fresco or feta are good substitutes.
Cilantro lime vinaigrette, bright and tangy, this dressing ties everything together. Make it a day ahead to save time.

Kitchen Tools for Grilled Steak Pasta Salad

Grill or stovetop grill pan
Instant-read thermometer for perfect steak doneness
Blender or food processor for the vinaigrette
Large pot for cooking pasta

Tips for a Smooth Steak Pasta Salad Prep

Get all your ingredients prepped before you start grilling. Cook the pasta and make the vinaigrette while the steak rests, so everything is ready to toss together. If you’re making this for a party, you can grill the steak and vegetables a few hours ahead and keep them at room temperature until you’re ready to assemble.

Expert Tips for the Best Steak Pasta Salad

Let the steak rest for at least 5 minutes after grilling so the juices redistribute. Slice it against the grain into small cubes for tender bites. For the corn and peppers, don’t skip the char, those blackened bits add a subtle smokiness that makes the salad special. Taste the salad after adding the vinaigrette and adjust salt and pepper, since cotija cheese is already salty.

Easy Variations for This Grilled Steak Pasta Salad

Swap the flank steak for skirt or sirloin if that’s what you have on hand. For a vegetarian version, use grilled portobello mushrooms instead of steak. Add diced avocado for creaminess or black beans for extra protein. If you prefer a creamy dressing, try a jalapeño ranch or creamy cilantro lime dressing instead of the vinaigrette.

How to Serve This Steak Pasta Salad

This salad works as a complete meal on its own, especially with a side of crusty bread to soak up any leftover dressing. For a lighter supper, serve it alongside grilled chicken or fish. If you’re bringing it to a potluck, garnish with extra cilantro and a sprinkle of cotija right before serving to keep it looking fresh.

How to Store Leftover Steak Pasta Salad

Store leftovers in an airtight container in the fridge for up to 3 days. Before serving again, toss in a splash of extra vinaigrette or a drizzle of olive oil to refresh the flavors. The salad holds up well for meal prep, just keep the dressing separate until you’re ready to eat if you want to keep the vegetables extra crisp.

Steak Pasta Salad FAQs

Can I use a different cut of steak?

Yes. Flank steak is recommended, but sirloin, tri-tip, hanger, or skirt steak work well too. Just adjust cooking time based on thickness and desired doneness.

Can I make this salad ahead of time?

Absolutely. You can assemble the salad up to a day in advance. Store it in the fridge and add the dressing just before serving to keep the vegetables crisp.

Do I have to grill the corn and peppers?

Grilling adds a smoky char, but you can also roast them in the oven at 400°F for about 15 minutes, or use canned corn and raw bell pepper if you’re short on time.

What can I substitute for cotija cheese?

Queso fresco is the closest substitute. Feta cheese also works, though it has a tangier flavor. For a dairy-free option, omit the cheese or use a vegan feta-style crumble.

Recipe

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!

medium

15 min

Prep Time

20 min

Cook Time

35 min

Total Time

Servings

Dinner

Course

Mexican

Cuisine

346 kcal

Calories

Ingredients

Servings

1 lb flank steak
2 ear sweet corn
1 red bell pepper, seeds and stem removed, cut into 3-inch-wide pieces
8 oz fusilli pasta or pasta of your choice
1 cup grape tomatoes, halved
1 cup cucumber, diced

0.5 cup red onion, diced
0.5 cup cotija cheese, crumbled
kosher salt and black pepper
cilantro lime vinaigrette
cilantro, for garnish

Instructions

1
Preheat a grill or heat a stovetop grill pan over medium-high heat. If using a grill, lightly oil the grate.
2
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.
3
Transfer the steak to a cutting board and let rest while you prepare the rest of the salad.
4
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.

5
Cook the pasta to al dente, according to package instructions. Drain and rinse with cold water. Place the pasta in a large bowl.
6
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.
7
Add the steak, corn, pepper, tomatoes, cucumber, red onion, and cotija cheese to the pasta. Season with salt and black pepper, to taste.
8
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.

Nutrition (per serving)

346kcal

Calorie breakdown

Protein30%105 kcal

Fat32%109 kcal

Carbohydrates38%134 kcal

How this was calculated — 10 of 11 ingredients matched

flank steakBeef, flank, steak, separable lean only, trimmed to 0" fat, choice, raw676 kcal

red bell pepperPepper, banana, raw0 kcal

fusilli pasta or pasta of your choicePasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry821 kcal

grape tomatoesTomatoes, grape, raw65 kcal

cucumberCucumber, peeled, raw24 kcal

red onionOnions, red, raw53 kcal

cotija cheeseCheese, mexican, queso cotija439 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

cilantro lime vinaigretteLime juice, raw0 kcal

cilantroCoriander (cilantro) leaves, raw0 kcal

Serving size ≈ 234 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: grilled

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