Cook the pasta according to package directions. Once done, drain it and let it cool.

Grill or sear the steak to your preferred doneness. After cooking, let it rest for a few minutes and then slice it.

In a large bowl, combine the cooled pasta, baby spinach, sun-dried tomatoes, crumbled feta cheese, and chopped parsley.

In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the vinaigrette.

Pour the vinaigrette over the salad and toss to combine. Top the salad with the sliced steak.

Serve warm or chilled, whichever you prefer!