Steak Fajita Pasta Salad is like nothing you have ever seen! Perfectly cooked fajita steak and vegetables tossed with pasta and topped with a glorious dressing that brings all of the flavors together. It’s an easy pasta salad recipe to bring to all of your summer picnics and potlucks!
How To Make Steak Fajita Pasta Salad
Steak Fajita Pasta Salad is perfectly cooked fajita steak and vegetables tossed with pasta and topped with a zesty dressing that brings all of the flavors together. It’s an easy pasta salad recipe to bring to all of your summer picnics and potlucks!
Summer is on its way and once the weather gets warmer, the grill cover comes off and our weekends are filled with summer BBQs. Whether I’m hosting or attending I always make a few easy potluck side dishes like this amazing Steak Fajita Pasta Salad.
Pasta Salad with Italian Dressing
The steak, bell peppers, and onions are cooked with a fajita marinade like your usual steak fajitas but when they are ready you toss them into a bowl full of pasta with cucumbers, tomatoes, black olives, and pickled jalapenos.
Hi! We’re Kat & Melinda from Home. Made. Interest. and we’re back again to share another of our easy pasta salads with you. Pasta salads are the perfect thing to bring to all of those summer picnics and potlucks because you can make them the night before and then pull them out of the fridge before you head to the party.
If you need a few more easy potluck recipes make sure you check out our Mexican Pasta Salad with Creamy Chipotle Lime Dressing and our Avocado Coleslaw too.
Every salad needs a dressing and pasta salad is no exception. Once all of the ingredients for the Steak Fajita Pasta salad have been combined you top it with a zesty dressing made with cilantro, lime, apple cider vinegar, garlic, and a little honey to balance everything out. The zesty dressing brings all of the flavors together to make the ultimate summer pasta salad!
Helpful Tips to make Steak Fajita Pasta Salad:
- The steak can be grilled or cooked in a skillet on the stove top. Either way make sure to let your meat rest for 10 minutes once it has finished cooking so that the juices don’t run out when you slice it.
- Make this pasta salad the night before to save yourself time on party day. If you do, add half of the dressing to the pasta salad and place the other half in the refrigerator overnight. About an hour before serving add the rest of the dressing and toss the pasta salad to coat.
- Customize this pasta salad however you like. Feel free to skip add-ins that aren’t your favorite and substitute in others.
What you will need to make Steak Fajita Pasta Salad:
- Colander- This awesome colander makes it so easy to drain the water from your pasta!
- Knife – A good chef’s knife makes getting perfectly thin slices of steak for this fajita pasta.
- Cutting Board– You’ll need a cutting board to go with that knife. This cutting board is super durable and easy to clean.
With love from our simple kitchen to yours.
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Steak Fajita Pasta Salad
- 5 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 pound flank steak
- 3 bell peppers, (red, yellow, and green peppers) sliced
- 1 red onion, sliced
- 16 ounces bow tie pasta, cooked
- 1 English cucumber, sliced
- 1 pint cherry tomatoes, halved
- 2.25 ounces sliced black olives
- 1 cup pickled jalapenos
- 1/2 cup olive oil
- 1/2 cup cilantro, finely diced
- 4 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 clove garlic, minced
- 1/4 teaspoon salt
- In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
- Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
- Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
- Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium-high for 2-3 minutes until the onion begins to soften.
- Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
- Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches the desired level of doneness, approximately 3-4 minutes per side for medium-rare.
- Once the steak is cooked set aside and let rest for 10 minutes then slice into thin strips.
- Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
- Pour the dressing over the pasta salad and toss to coat.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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