Creamy Parmesan Steak Pasta Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Olive oil, for the grill grates
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan, plus more for serving
  • 1/4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon finely grated garlic
  • 8 ounces skirt steak (about 1/2 inch thick)
  • 8 ounces penne or cavatelli
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced celery
  • 1/4 cup finely chopped red onion
Directions
  • Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil.

  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl.

  • Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices.

  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the mixing bowl.

  • Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper.

Cook's Note - The pasta salad is best if served right away.


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