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This Balsamic Steak Pasta Salad is elegant, fresh, and packed with flavor with grilled or cast iron sirloin, peppery arugula, bowtie pasta, cherry tomatoes, sun-dried tomatoes, and shaved parmesan tossed in a bold homemade balsamic vinaigrette. Perfect for spring or summer entertaining, or an impressive weeknight dinner! You’ll love that it comes together quickly in less than 30 minutes.
If you are looking for a pasta salad that feels genuinely special, the kind that makes people stop mid-bite and ask for the recipe…. this is the one. This Balsamic Steak Pasta Salad is everything I love about spring and summer entertaining wrapped up in one stunning bowl! It is elegant enough for a spring brunch, impressive enough for a backyard gathering, and easy enough to pull off on a weeknight when you want something a little more special than usual. Served at room temperature and make-ahead friendly, this one is a true entertainer’s dream!
Tender sirloin seared to perfection sliced thin against the grain, then tossed with bowtie pasta, peppery arugula, juicy cherry tomatoes, chewy sun-dried tomatoes, toasted pine nuts, and generous shavings of parmesan. All of it brought together with a bold homemade balsamic vinaigrette that ties every single element together beautifully!
Why You’ll Love This Recipe
- Grill it or skillet it. Beautiful weather? Fire up the grill. Raining outside? A screaming hot cast iron skillet gives you an equally gorgeous sear– and sometimes even better! This recipe works perfectly either way, any time of year.
- Restaurant-worthy at home. This is the kind of pasta salad that genuinely surprises people; it looks and tastes like something from a bistro menu but comes together in your own kitchen.
- Perfect for entertaining. Served at room temperature and totally make-ahead friendly. Cook the steak and pasta the day before, assemble right before serving. Zero last-minute stress.
- High protein & satisfying. With 38 grams of protein per serving thanks to the sirloin, this is a pasta salad that actually fills you up. A complete meal, not just a side dish.
- Double tomato magic. Fresh cherry tomatoes bring juicy brightness while sun-dried tomatoes add a deep, chewy, concentrated savory note. Together they create a layered tomato flavor that makes this salad truly special.
- That balsamic vinaigrette. Bold, tangy, slightly sweet, and ready in 60 seconds! You will want to put this dressing on absolutely everything.
How to Make Balsamic Steak Pasta Salad
- Gather up your simple ingredients. Bowtie pasta, sirloin steak, cherry tomatoes, sun-dried tomatoes, pine nuts, fresh arugula, and shaved parmesan. You will also make a simple dressing with balsamic vinegar, garlic, dijon mustard, avocado oil, honey, and a dash of salt and pepper.
- Cook the pasta. Boil the bowtie pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Toss with a small drizzle of olive oil to prevent sticking and set aside.
- Make the balsamic vinaigrette. Whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small jar until fully emulsified. It should be bold, tangy, and slightly sweet. Set aside.
- Season and rest the steak. Pat the sirloin completely dry with paper towels — this is key for a great sear regardless of which cooking method you use. Drizzle with olive oil and season generously on both sides with salt, pepper, and garlic powder. Let sit at room temperature for 20 minutes.
- Cook the steak — your way! See the two methods below and choose based on the weather (or your mood!).
- Slice against the grain. Once rested, slice the steak thinly against the grain into bite-sized pieces.
- Assemble the salad. In a large bowl, combine the cooled pasta, halved cherry tomatoes, sliced sun-dried tomatoes, and about two-thirds of the balsamic vinaigrette. Toss well to coat. Add the arugula, and sliced steak and toss gently once more.
- Plate and finish. Transfer to a large serving platter. Drizzle the remaining vinaigrette over the top and finish with shaved parmesan and toasted pine nuts Serve at room temperature and enjoy!
Tips for Perfect Steak Each Time
- Always pat the steak completely dry. Surface moisture creates steam instead of a sear. Dry steak = beautiful crust. This applies to both the grill and cast iron method…. do not skip it!
- Bring it to room temperature first. Taking the steak out of the fridge 20 to 30 minutes before cooking allows it to cook more evenly from edge to center. A cold steak on a hot surface often leads to an overcooked exterior and undercooked center.
- Get the surface screaming hot. Whether you are using a grill or cast iron, high heat is non-negotiable for a great sear. For cast iron, wait until you see the first wisp of smoke before adding the steak.
- Don’t move the steak. Resist the urge to press down or move the steak while it cooks. Let it sit undisturbed so the crust can develop properly. It will release naturally from the pan when it is ready to flip.
- Always rest before slicing. Resting the steak for at least 5 minutes after cooking allows the juices to redistribute throughout the meat. Slice too early and all those beautiful juices run right out onto your cutting board.
- Slice against the grain. This is the single most impactful thing you can do for tender steak. Look at the direction of the muscle fibers and slice perpendicular to them,
- Add arugula right before serving. Arugula wilts quickly once dressed. If you are making this ahead, keep the arugula separate and toss it in at the very last minute for the freshest presentation.
Whether you fire up the grill or reach for the cast iron, I promise this Balsamic Steak Pasta Salad is going to become one of your most-requested recipes this spring and summer. It is the kind of dish that makes any occasion feel a little more special — and that is exactly the recipe I love creating here!
Balsamic Steak Pasta Salad with Arugula and Shaved Parmesan
This Balsamic Steak Pasta Salad is elegant, fresh, and packed with flavor — grilled or cast iron sirloin, peppery arugula, bowtie pasta, cherry tomatoes, sun-dried tomatoes, and shaved parmesan tossed in a bold homemade balsamic vinaigrette. Perfect for spring and summer entertaining, or an impressive weeknight dinner!
Ingredients
For the pasta salad:
- 1.5 lbs sirloin steak, (about 1 inch thick)
- 1 tbsp avocado oil or olive oil
- 1 tsp sea salt , (for steak)
- 0.5 tsp black pepper, (for steak)
- 12 oz bowtie pasta, (or pasta of your choice)
- 3 cups fresh arugula
- 1 cup cherry tomatoes, (diced)
- 1/3 cup sun-dried tomatoes, (drained from oil and sliced)
- 2/3 cup shaved parmesan cheese
- 1/3 cup pine nuts, (toasted)
For the dressing:
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil or avocado oil
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 clove garlic, (minced)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook the pasta according to packaged directions in salted water. Drain and rinse with cold water to prevent further cooking. Drizzle with a dash of olive oil to prevent sticking.
- For the skillet method: heat a large skillet to medium high heat. Pat steaks completely dry and sprinkle with salt and pepper. Once skillet is hot, add 1-2 tbsp oil. Place the steak in the skillet and don't move. Sear for 3-4 minutes per side for medium-rare, 4-5 minutes for medium. Remove from heat and rest for 5 minutes before slicing.
- For the grill: Heat your outdoor grill over high heat until very hot. Grill the sirloin for 4-5 minutes per side for medium rare, and 5-6 minutes for medium. Remove from heat and rest for 5 minutes before slicing.
- While steak is cooking, make the dressing. Combine balsamic vinegar, oil, dijon mustard, honey, garlic clove, and salt and pepper in a jar or bowl with a lid. Shake until completely emulsified and smooth.
- Slice the steak by thinly slicing against the grain into strips.
- Assemble the salad by combining the pasta, tomatoes, sun-dried tomatoes, and 2/3 of the dressing. Toss well to coat. Then add the arugula and steak, gently toss a bit more.
- Plate and finish by transferring to a large serving platter. Drizzle the remaining dressing, then finish with parmesan cheese and toasted pine nuts. This salad tastes perfect warm or at room temperature!
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