Everyone needs a few “back pocket” recipes that are low (or no!) fuss, don’t require a lot of time, dishes or measuring, and are just as delicious hot, cold or room temperature.
Bonus points if it’s easily adaptable to whatever you have on-hand.
This steak pasta salad is all that (and more)!
We’ve given you the basic recipe but feel free to go from there. You can use any type of protein (even tofu works beautifully), whatever cheese you like, and any greens or vegetables. Gluten-free pasta can be substituted if needed too.
This is a dish we serve all year round – warm from the stove in the winter, and cold for summer picnics and barbecues. Leftovers make a delicious lunch too!
Steak Pasta Salad:
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- Salt and pepper
- 1 pound flank steak
- 12 ounces pasta
- 1 pint cherry or grape tomatoes, halved
- 8 ounces small mozzarella balls, halved
- A few handfuls baby arugula
- Parmesan cheese, shaved in large pieces with a vegetable peeler
Whisk the vinegar and mustard in a small dish. Slowly dribble in the olive oil, whisking continuously, till emulsified. Season with salt and pepper.
Place the steak in a large ziploc bag and add just enough dressing to coat both sides. Refrigerate for at least 30 minutes (or up to overnight).
Cook the pasta according to package directions; drain and toss with just enough dressing to coat. Set aside till ready to use.
Cook the steak till medium-rare on your barbecue, on the stovetop, or in the oven. Let rest for 10 minutes and then thinly slice against the grain.
Toss the steak with the pasta, tomatoes, mozzarella and arugula in a serving bowl. Add extra dressing if needed, and top with parmesan shavings. Serve warm or at room temperature.