This Grilled Steak and Pasta Salad was perfect for a grill day with my fiancé. It’s vibrant, packed with flavor, and still filling without feeling too heavy. The medium rare grilled steak came out so good. It was juicy, perfectly cooked, and paired really well with the charred veggies and creamy dressing. You get that grilled flavor from the steak and vegetables, freshness from the tomatoes and avocado, and a creamy dressing that brings everything together. It’s a great mix of veggies, pasta, and steak, and it’s one of those meals you’ll definitely want to make again.
Grilled Steak and Pasta Salad Ingredients
- Ribeye Steak: Juicy, flavorful, and perfect for grilling.
- Garden Pasta: Adds color and holds the dressing really well.
- Grape Tomatoes: Adds freshness and a pop of sweetness.
- Feta Cheese: Brings a salty, tangy flavor that pairs really well with the steak.
- Zucchini & Squash: Adds texture and soaks up that grilled flavor.
- Corn: Adds a little sweetness and extra texture.
- Avocado: Adds creaminess and balances everything out.
- Red Onion: Adds a sharp bite that balances the richness.
- Hellmann’s 100% Avocado Oil Mayo: Creates the base for the creamy dressing and ties everything together.
- Lemon: Adds brightness and balances the dressing.
- Garlic: Adds bold flavor to the dressing.
- Fresh Parsley: Adds freshness and a clean finish.
- Salt & Pepper: Brings everything together.
How to Make Grilled Steak and Pasta Salad
Start by cooking the garden pasta according to the package instructions. Drain the pasta and set it aside to cool completely. While the pasta cools, season the ribeye steak, zucchini, squash, and corn with salt and pepper.
Grill the steak until it’s nicely charred and cooked to your preferred doneness. At the same time, grill the vegetables until they have a good char and are softened but still have a little texture. Once everything is done, remove it from the grill and let it cool slightly. Slice the steak into strips.
Next, make the dressing. In a bowl, combine the avocado oil mayo, lemon juice, minced garlic, chopped parsley, salt, and pepper. Whisk until smooth and creamy. In a large bowl, add the cooled pasta, grilled vegetables, grape tomatoes, avocado, red onion, and feta cheese.
Pour the dressing over the salad and mix until everything is evenly coated. Top the salad with the sliced steak, a little more feta cheese, and fresh parsley. Serve and enjoy.
More Salads You Have To Try
If you enjoyed this recipe, be sure to check out my Summer Salads collection, where I share even more fresh and flavorful salads that are perfect for warm weather.
Grilled Steak and Pasta Salad
Description
A vibrant grilled steak pasta salad made with medium rare steak, charred vegetables, pasta, and a creamy avocado oil mayo dressing. The perfect summer grill day meal.
Ingredients
Pasta Salad
Dressing
Instructions
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Cook the garden pasta according to the package instructions. Drain and set aside to cool completely.
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Season the ribeye steak, zucchini, squash, and corn with salt and pepper.
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Grill the steak until it reaches your preferred doneness. Grill the vegetables until they are lightly charred and softened but still have some texture.
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Remove everything from the grill and allow it to cool slightly. Slice the steak into strips.
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In a bowl, combine the avocado oil mayo, lemon juice, minced garlic, chopped parsley, salt, and pepper. Whisk until smooth and creamy.
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In a large bowl, add the cooled pasta, grilled vegetables, grape tomatoes, avocado, red onion, and feta cheese.
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Pour the dressing over the pasta salad and toss until everything is evenly coated.
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Top with the sliced steak, additional feta cheese, and fresh parsley. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 28g44%
- Sodium 540mg23%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
