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!

bowl of Steak Fajita Pasta Salad

Steak Fajita Pasta Salad

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.

The steak, bell peppers, and red onions are cooked with a fajita marinade like your usual steak fajitas but when they are ready you toss them into a large bowl full of al dente pasta with cucumbers, tomatoes, black olives, and pickled jalapenos.

grilled Steak Fajita Pasta Salad

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!

dressing for Steak Fajita Pasta Salad

Tips for Making 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.

easy potluck Steak Fajita Pasta Salad

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STEAK FAJITA PASTA SALAD
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Servings: 8
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins

Steak Fajita Pasta Salad

Perfectly cooked fajita steak and vegetables tossed with pasta and topped with a glorious dressing that brings all of the flavors of this Fajita Pasta Salad together.
easy potluck Steak Fajita Pasta Salad
Print Recipe
3.82 from 11 votes

Ingredients

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, mix of 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

Zesty Dressing:

  • 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

Instructions

  • 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 desired level of doneness, approximately 3-4 minutes per side for medium rare.
  • Once meat 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.
  • Enjoy!

Notes

Note: If you are making this the day before divide the dressing in half and add half to the pasta salad when you make it then store in fridge overnight and add remaining half of dressing before serving.

Nutrition

Calories: 550kcal, Carbohydrates: 54g, Protein: 21g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 34mg, Sodium: 832mg, Potassium: 694mg, Fiber: 4g, Sugar: 8g, Vitamin A: 51.2%, Vitamin C: 93.2%, Calcium: 5.6%, Iron: 17.9%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: pasta salad, potluck pasta salad, summer pasta salad