This Steak Pasta Salad recipe features juicy and tender, protein-rich steak that’s paired with protein pasta, which makes this salad so filling. It’s made complete with peppery arugula, corn, tomatoes, quick-pickled red onion, cotija cheese, and jalapeño crema. You’ll enjoy the flavors, textures, and how absolutely scrumptious it all is! I love the zesty, creamy, and satiating vibe this pasta salad delivers!

steak pasta salad in large bowl with serving utensils

The summer season is all about pasta salads; I fully understand the hype. I’ve been making some sort of pasta salad dang near every week, and this steak pasta salad recipe is top-tier. I personally love the ease and versatility when it comes to them, ya know. A variety of ingredients tossed together in a large bowl, and includes some sort of dressing to envelop it all together. Sign me up!

steak pasta salad in bowls

High-Protein Steak Pasta Salad

It’s no secret that protein is having quite the moment, ha. Well, I developed this recipe to include plenty of protein-rich elements and more. Steak adds such a hearty, filling, deliciousness that is majorly underrated in pasta salads.

I love the different toppings here that add heaps of color, texture, and contrast. Then there’s the jalapeño crema that everything gets tossed in…yikes on bikes, friends. It’s all sooo very good! 👌🏾

ingredients for high protein steak pasta salad in bowls

What You’ll Need For This Pasta Salad Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Steak: I like a NY strip steak here, but a good ole ribeye is just fine, too!
  • Oil: For searing the steaks.
  • Spices: Garlic powder, salt/pepper.
  • Pasta: Any short cut pasta, preferably protein pasta to amp up the protein goodness!
  • Pickled red onions: Red onion, white vinegar, and water.
  • Toppings: Baby arugula, cherry tomatoes, cotija cheese, and fire roasted corn.
  • & for the jalapeño crema: jalapeño, cilantro, garlic paste, Mexican crema, adobo, cumin, salt/pepper, and lime zest + juice.
jalapeno crema ingredients in blender body
place jalapeño crema ingredients into blender
jalapeno crema in blender
…& blitz away!
seared steak in cast iron skillet
sear the steak
quick pickled red onion in mason jar
…& prep quick pickled red onion

How To Make This Steak Pasta Salad:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Prep the jalapeño crema. In the body of a high-speed blender or food processor, add the jalapeño crema ingredients and blitz to combine. Refrigerate the crema until you’re ready to assemble the salad.
  • Cook the steaks. Season the steaks and then sear them until they achieve your desired level of doneness. Then set aside to rest.
  • Cook the pasta. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to your package instructions. Then drain the pasta.
  • Quick pickled red onion. In a bowl or jar, combine the sliced red onion, vinegar, and water. Cover the vessel and let the red onion sit for a bit, about 5-10 minutes.
seared steak on cutting board cubed with knife
cut the steak into cubes
steak pasta salad ingredients in large bowl
…& assemble steak pasta salad

Steak Pasta Salad Assembly:

  • Bring it all together. After resting, cut the steak into cubes. Grab a large salad bowl and combine the drained pasta, arugula, cherry tomatoes, cotija cheese, corn, pickled red onions (w/ the liquid), cubed steak, and jalapeño crema. Use tongs to toss everything together until well combined and well coated.
  • Serve. Plate the pasta salad and top with an extra garnish of crumbled cotija cheese, if desired. Boom 💥.
steak pasta salad in bowl

Tips + Tricks & Recipe Notes:

  1. Room temperature steak– Take your beef out about a half hour before you plan to cook it. Room temp steak ensures an even cook during the searing process.
  2. Can I make ahead? Yes! You can prep all of the steak pasta salad elements ahead of time and then assemble right before serving…love doing this!
  3. Protein pasta note– This type of pasta is pretty widely available in grocery stores. I use the Brami brand!
steak pasta salad in bowl

Storing & Serving:

Once assembled, store this steak pasta salad in an airtight container. It will keep in the fridge for 3-5 days, and it can be eaten cold straight from the fridge, too!

spoon pouring jalapeno crema over steak pasta salad

Y’all, this Steak Pasta Salad recipe is one of my favorite pasta salads, I’m so obsessed with it. And I can’t wait for you to try it! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More delicious sides:

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steak pasta salad in large bowl with serving utensils

High Protein Steak Pasta Salad

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  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8
  • Category: Side Dishes
  • Method: Stovetop
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Description

This Steak Pasta Salad recipe features juicy and tender, protein-rich steak that’s paired with protein pasta, which makes this salad so filling. It’s made complete with peppery arugula, corn, tomatoes, quick-pickled red onion, cotija cheese, and jalapeño crema. You’ll enjoy the flavors, textures, and how absolutely scrumptious it all is! I love the zesty, creamy, and satiating vibe this pasta salad delivers!

Ingredients

For the jalapeño crema:

  • 1 jalapeño pepper, sliced and deseeded
  • ½ cup fresh cilantro (or 2 tablespoons lightly dried cilantro)
  • 1 tablespoon garlic paste
  • ¾ cup Mexican crema
  • ½ teaspoon adobo seasoning
  • ½ teaspoon ground cumin
  • Zest & juice of 1 lime
  • Kosher salt & fresh ground black pepper- to taste

For the steak & for pasta salad assembly:

  • 1 ½ lbs New York strip steaks, room temperature
  • 3 tablespoons vegetable oil (or any high heat oil)
  • Kosher salt & fresh ground black pepper- to taste
  • ½ teaspoon garlic powder
  • 1 lb short cut pasta, I use protein pasta (Brami brand)
  • 1 small red onion, thinly sliced
  • ⅓ cup distilled white vinegar
  • ⅓ cup water
  • 5 ounces baby arugula
  • 1 pint cherry tomatoes, halved
  • 6 ounces cotija cheese, crumbled- plus more for garnishing
  • 1 cup fire roasted corn (or 2–3 ears fresh corn on the cob, grilled & then sliced off cob)

Instructions

  1. Prep the jalapeño crema. In the body of a high-speed blender or food processor, combine the jalapeño pepper, cilantro, garlic paste, Mexican crema, adobo seasoning, cumin, lime zest + juice, and salt/pepper- to taste. Blitz the mixture until well combined and smooth. Then transfer the jalapeño crema to an airtight container and store it in the refrigerator until you’re ready to assemble the pasta salad. 
  2. Prep the steak. Pat the steaks dry with a paper towel. Then coat the steaks with 1 tablespoon of oil. Season the steaks generously with the salt, pepper, and garlic powder, coating every surface, including the sides. Use your hands (fitted with disposable gloves if desired) to massage the oil/spices into the meat. Then set aside.
  3. Cook the steaks. Heat a large cast-iron or stainless steel skillet over medium-high heat. When hot, add 2 tablespoons of oil and gently swirl the skillet to evenly coat the surface. Once the oil is shimmering, add the steaks to the pan. Firmly press on the steaks with a weighted cooking press, and let the steaks cook without moving them until browned, about 4-5 minutes. If your steaks have a good amount of fat on the sides, use tongs to help stand them up and sear the sides just until browned. 
  4. Then flip the steaks and firmly press down on them to sear on the other side. Cook until the meat reaches your desired level of doneness: registers at 115-120 degrees (for rare), 120-125 degrees (for medium-rare), or 130-135 (for medium) when checked with an internal meat thermometer. Then transfer the steaks to a cutting board and tent with foil to rest.
  5. Cook the pasta. Meanwhile, bring a pot of salted water to a boil. Then add your short cut pasta and cook the pasta according to your package instructions. Then drain the pasta.
  6. Quick pickled red onion. In a bowl or jar, combine the sliced red onion, vinegar, and water. Cover the vessel and shake to combine. Let the red onion sit for a bit for the onions to break down- about 5-10 minutes.
  7. Pasta salad assembly. After resting, cut the steak into cubes. Grab a super large salad bowl or deep platter. Combine the drained pasta, arugula, cherry tomatoes, cotija cheese, corn, pickled red onions (w/ the liquid), cubed steak, and jalapeño crema. Use tongs to toss everything together until well combined and well coated.
  8. Serve. Plate the pasta salad and top with an extra garnish of crumbled cotija cheese, if desired. This steak pasta salad is a meal on its own but you can also enjoy it alongside other main entrees. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Camera Eats First