Grilled Steak Pasta Salad
Pasta salads have been everywhere lately, so I figured it was time to put my own spin on one! This Grilled Steak Pasta Salad is loaded with juicy grilled NY strip steak, tender pasta, crunchy croutons, and plenty of parmesan cheese.
Servings: 8 people
Ingredients
Steak
- 2-3 NY strip steaks
- 2 tbsp Cowboy Campfire Rub
- Oil as needed
Spicy Caesar Dressing
- ½ cup Mayonnaise
- ¼ cup freshly grated parmesan
- 2 tbsp fresh lemon juice
- 1½ tbsp Calabrian chili paste
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 cloves garlic grated
- 1 tsp hot honey
- 1 tbsp olive oil
- Salt and black pepper to taste
Pasta Salad
- 12 oz rotini or fusilli pasta
- ½ cup shaved parmesan
- 1 cup garlic croutons crushed
- ¼ cup chopped parsley
- Freshly cracked black pepper
Instructions
- Mix all the ingredients for the dressing. Season to taste and refrigerate.
- Boil the pasta in salted water until al dente. Drain, rinse briefly under cold water, and let cool.
- Preheat your grill for direct high heat, around 450–500F. Coat the steaks with oil and season with my Cowboy Campfire Rub.
- Cook over direct heat for about 3–5 minutes per side, depending on thickness, until 120F internal for medium-rare. Grill the lemon halves cut-side down until charred.
- Let the steaks rest for 8–10 minutes, then slice against the grain.
- Toss the cooled pasta with the rest of the pasta salad ingredients and about three-quarters of the dressing.
- Top the pasta salad with sliced steak, crushed croutons, extra parmesan, the remaining dressing, a squeeze of grilled lemon, and a little Calabrian chili oil. Serve immediately and enjoy!