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Best Leftover Steak Bliss Pasta Salad: Easy 20-Minute Recipe

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Transform leftover steak into a delicious pasta salad with rotini, arugula, sun-dried tomatoes, and a tangy balsamic vinaigrette. Ready in just 20 minutes, this easy recipe is perfect for meal prep and packed with flavor.

Ingredients

Scale
  • 8 oz (225 g) rotini or fusilli pasta
  • 2 cups (about 300 g) leftover steak, thinly sliced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) sun-dried tomatoes in oil, drained and chopped
  • 2 cups (60 g) fresh arugula
  • 1/2 cup (50 g) shaved Parmesan cheese
  • 1/3 cup (40 g) toasted pine nuts or slivered almonds
  • 1/4 cup (30 g) thinly sliced red onion
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook according to package directions until al dente — usually about 8 to 10 minutes. Drain well, but do not rinse. Transfer the hot pasta to a large mixing bowl.
  2. Make the vinaigrette while the pasta cooks. In a small bowl or mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, pepper, and red pepper flakes if using. Whisk vigorously or shake the jar until the dressing is emulsified and creamy. Set aside.
  3. Dress the warm pasta. Pour about two-thirds of the vinaigrette over the hot pasta and toss well. Let it sit for 5 minutes.
  4. Prepare the steak and veggies. While the pasta rests, thinly slice your leftover steak against the grain into bite-sized strips. Halve the cherry tomatoes, chop the sun-dried tomatoes, and thinly slice the red onion.
  5. Toast the nuts (optional but recommended). In a dry skillet over medium heat, toast the pine nuts or almonds for 2 to 3 minutes, shaking the pan frequently. Transfer to a plate to cool.
  6. Assemble the salad. To the dressed pasta, add the sliced steak, cherry tomatoes, sun-dried tomatoes, red onion, and arugula. Drizzle the remaining vinaigrette over the top. Toss gently but thoroughly.
  7. Finish and serve. Add the shaved Parmesan and toasted nuts. Gently toss once more. Taste and adjust seasoning if needed. Serve immediately at room temperature, or cover and refrigerate for later.

Notes

Let the warm pasta soak up the vinaigrette for 5 minutes before adding other ingredients. Add arugula just before serving to prevent wilting. Slice steak against the grain for tenderness. For meal prep, keep arugula, Parmesan, and nuts separate until serving.

Nutrition

Keywords: leftover steak, pasta salad, quick dinner, 20-minute meal, steak pasta salad, easy recipe, meal prep

Find it online: https://bouncybowl.com/best-leftover-steak-bliss-pasta-salad-easy-20-minute-recipe/