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Pasta Salad with Steak

Pasta Salad with Steak

Overall Time

Preparation: 20 minutes. standing


4 servings

While there are rather a few components in this dish, it doesn’t take too long to make – and cleanup afterward’s a snap.
– Julie DeRuwe, Oakville, Washington

Pasta Salad with Steak Dish photo by Taste of House


  • 3/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups prepared small pasta shells
  • 1 beef leading sirloin steak (1 pound)
  • RUB:
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons pepper
  • 1 teaspoon sugar
  • SALAD:
  • 2/3 cup diced cucumber
  • 1/2 cup collapsed blue or feta cheese
  • 1/4 cup sliced ripe olives
  • 1/4 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 1 container (2 ounces) diced pimientos, drained
  • Iceberg or romaine lettuce


  1. Combine the first eight active ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate.
  2. Pierce steak with a fork. Combine rub components; rub over steak. Cover and refrigerate for a minimum of 15 minutes. Grill steak, exposed, over medium heat for 9-10 minutes on each side or up until meat reaches desired doneness (for medium-rare, a thermometer ought to check out 135 °; medium,140 °; medium-well, 145 °). Let mean 10 minutes.
  3. On the other hand, include cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined plate. Slice steak and organize over salad. Serve with reserved dressing.

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