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Easy Steak Pasta Salad (Summer Favorite with Bold Flavors).
This high-protein steak pasta salad is a bold twist on classic steak pasta salad recipes. It’s colorful, nourishing, and packed with satisfying summer flavors. Made with pan-seared ribeye (or flank steak), charred corn, juicy grape tomatoes, black beans, creamy avocado, and a zesty lime vinaigrette, it’s a complete meal you can make in under 30 minutes.
Great for BBQs, potlucks, or using up leftovers, it’s a must-try seasonal recipe.
Looking for more pasta salad recipes? Try my Tuna Fish Pasta Salad, Pesto Pasta Salad, Pickle Pasta Salad, or Easy Elote Pasta Salad.
Why You’ll Love This Steak Pasta Salad
- Balanced and filling — rich in protein, fiber, and healthy fats
- Made with simple, fresh ingredients
- A creative way to use leftover steak
- Great for meal prep, BBQs, or a no-fuss side dish
- Easily customized with your favorite veggies, greens, or substitutions
What You’ll Need To Make Mexican Style Pasta Salad
- 8 oz pasta – tortiglioni, penne, or rigatoni work best. Cook according to package directions, then rinse under cold water.
- 10 oz ribeye steak – or flank steak, cooked to your liking
- 1 cup canned corn – drained, patted dry, and charred in a hot skillet or grill pan
- 1 red bell pepper, diced
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup black beans – or use pinto beans or chickpeas
- 1 avocado, diced
- 1/4 red onion or shallots, finely chopped
- 1 small bunch fresh parsley or cilantro, chopped (optional)
- Optional: crumbled feta, sliced jalapeños or hot peppers
Lime Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar or lemon juice
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon salt or kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon Dijon mustard or sour cream for extra creaminess
How to Make This Steak Pasta Salad
- Cook the pasta: Bring a large pot of water to a boil. Season with teaspoon salt. Add pasta and cook pasta until al dente. Drain and rinse under cold water to cool.
- Char the corn: Heat a skillet or use a grill. Add corn and cook 5–7 minutes until slightly blackened and smoky. Stir occasionally.
- Cook the steak: Pat steak dry and season with salt and black pepper. Sear on high heat for 2–3 minutes per side for medium rare. Let rest, then slice thinly across the grain.
4. Make the dressing: In a bowl or jar, whisk all dressing ingredients until combined.
5. Assemble the salad: In a large bowl, combine cooked pasta, charred corn, peppers, tomatoes, beans, red onion, avocado, steak, and herbs.
6. Toss with dressing and adjust seasoning. Add optional cheese or sliced peppers. Serve chilled or at room temperature.
Recipe Tips
- Use skirt, flank, or sirloin steak if ribeye isn’t available. Just don’t overcook it.
- In Europe, opt for well-marbled cuts and cook hot and fast for tenderness.
- Add fresh romaine or spinach for more greens.
- Adjust spice with sliced jalapeños or chili flakes.
- Want a creamier dressing? Stir in mayonnaise, sour cream, or Dijon mustard.
Storage
- Keep in an airtight container in the fridge for up to 3 days.
- Add avocado and herbs just before serving to avoid browning and sogginess.
- Leftovers are great cold or served with a slice of crusty bread or greens.
Frequently Asked Questions:
Yes! Prep pasta, steak, and veggies in advance. Combine with dressing and avocado just before serving for best results.
Try kidney beans, pinto beans, or chickpeas for variety.
Short shapes like penne, fusilli, tortiglioni, and rigatoni hold the dressing well and are easy to eat.
Absolutely. This salad works with grilled chicken, shrimp, or even tofu for a vegetarian version.
More Recipes You’ll Enjoy
- Cucumber Tuna and Bean Salad
- Creamy Chicken Pasta Salad
- Pesto Pasta Salad with Mozzarella
- Mexican Street Corn Salad
This steak pasta salad is fresh, bold, and so satisfying. It’s the kind of quick, colorful meal you’ll crave all summer long. Add it to your cookout menu, prep it for weekday lunches, or make it to use up leftover steak. However you serve it, it’s sure to impress!
Easy Steak Pasta Salad
Ingredients
Pasta Salad
- 8 oz pasta, tortiglioni, penne, or rigatoni
- 10 oz ribeye steak, or skirt or flank steak
- 1 cup canned corn, drained and patted dry
- 1 red bell pepper, diced
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup black beans, or pinto, kidney, or chickpeas
- 1 avocado, diced
- 1/4 red onion or shallot, finely chopped
- Small bunch parsley or cilantro, chopped (optional)
- Optional toppings: crumbled feta, sliced jalapeños
Lime Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar or lemon juice
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
- Optional: 1 teaspoon dijon mustard or sour cream for creaminess
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
- Heat a skillet or grill pan over medium-high heat. Add patted-dry canned corn and cook 5–7 minutes, stirring occasionally, until lightly charred. Remove and set aside.
- Pat the steak dry and season with salt and black pepper. Heat a skillet or grill until hot, then sear the steak for 2–3 minutes per side for medium-rare. Let rest for 5 minutes before slicing into bite-sized strips.
- In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, lime juice, garlic powder, paprika, cumin, salt, pepper, and optional dijon mustard or sour cream until emulsified.
- In a large bowl, combine cooked pasta, corn, bell pepper, tomatoes, beans, onion, avocado, and steak. Add fresh herbs and optional toppings.
- Pour dressing over salad and toss gently to coat. Taste and adjust seasoning as needed.
- Serve immediately or chill for 15–20 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
