Quick Greek Steak Pasta Salad
A healthy and filling salad combining pasta, grilled steak, and fresh veggies, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 8 oz penne pasta
- 8 oz grilled steak, sliced
- 2 cups baby spinach
- 1/3 cup sun-dried tomatoes, sliced
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Vinaigrette Ingredients
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
Preparation
- 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.
Making Vinaigrette
- In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the vinaigrette.
Combining and Serving
- Pour the vinaigrette over the salad and toss to combine. Top the salad with the sliced steak.
- Serve warm or chilled, whichever you prefer!
Notes
Leftovers can be stored in an airtight container in the refrigerator for about 3 days. Mix well before serving to redistribute the dressing. For a complete meal, consider adding pita bread or a light dessert.