Description
Bright and zesty, Southwest Steak Pasta Salad combines tender steak, al dente pasta, and colorful veggies tossed in a lime-infused dressing. This dish is perfect for summer barbecues or family gatherings. Ready in under 30 minutes, it’s a crowd-pleaser that transforms any meal into a festive celebration of flavors!
Ingredients
Scale
- 1 lb flank or sirloin steak
- 8 oz rotini pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn (fresh or drained canned)
- ½ red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Season the steak with salt, pepper, cumin, and chili powder. Heat olive oil in a pan over medium-high heat and cook the steak for about 4-5 minutes per side until desired doneness. Let rest before slicing.
- While the steak rests, chop the bell peppers and red onion.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine cooked pasta, sliced steak (against the grain), chopped veggies, corn, and cilantro. Drizzle with dressing and toss gently to combine.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg