READY IN 35 mins

Quick Greek Pasta Salad with Steak

Read Reviews (76)

"One quick, unique and healthy meal that will liven up your taste buds!" — Jennings

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 08, 2008

This was delicious! My local grocery stores carry sun-dried tomato pesto in the deli and in the pasta sauce aisle (Classico makes a good one) so check both places in case you have trouble locating it. My husband loved this, I loved this, and the friends I made it for also loved it--you really can't go wrong! Next time, I'll use chicken instead of steak, but this is a recipe I'll make many more times in the future. Thanks!

—jrbaker

See full review »

Most Helpful Critical Review

Jul 14, 2008

This was very good. The steak was a great addition, very different! Thanks!

—JenInCalifornia

See full review »

104 Ratings

Aug 18, 2009

Wow, where did this come from?!? Sun-dried tomato pesto? Strangely, I could only find it at Target. What a surprise! The mix of ingredients was heavenly! FLAT IRON STEAK WAS PERFECT...LESS PREP TOO. I DID CUT BACK THE OIL A BIT. Gimme more from this chef! THIS PICTURE DOES NOT REALLY LOOK LIKE THE DISH....AND THE SPINACH IS NOT PART OF A "SAUCE" it's part of the dish. i used the whole grain penne and LOVED it.

—julie

See full review »

Mar 25, 2008

I could not find sun-dried tomato pesto at the store so I made my own with a combination of minced sun-dried tomatoes and pesto paste. Not as good as the real thing I am sure but still very tasty! Made a few changes: Used NY Strip steaks instead of rib-eye (delicious!), sauteed the spinach in garlic and olive oil before adding to pasta. Omitted olives, added chopped onion and portabella mushroom to the steak instead of shallots. Used fresh grated parmesan cheese instead of feta. Definitely more of an italian taste than greek, but was very delicious! Much lighter than I had expected. I will make this again and keep experimenting.

—ktacserv

See full review »

Oct 05, 2006

This was amazing--I was nervous about using sun-dried tomato pesto (we've never tried it) but it gave such a rich depth to the steak. When my husband came in he said it smelled like a restaurant. It was fun to make and unbelievably good with simple ingredients. I left out the olives and used asiago, romano & parmesan cheese instead of the feta, but I want to try it with feta. I had a bagged salad I needed to use, so I served the pasta/steak mixture on a bed of greens and it was so good, even down to the crunch of the sunflower seeds. Fantastic recipe Jennifer!

—GRANNYLOOHOO

See full review »

Sep 20, 2006

I was amazed! Not only is it quick and easy but it made my mouth water. I work late but can still come home and make a great meal that everyone enjoys!

—jlm81801

See full review »

Jun 03, 2008

I couldn't find the pesto, so I used julienned sundried tomatoes and just chopped them up finely. I also added more feta and seasoned the steak with salt, pepper, and Greek Seasoning (Penzeys.com). Wasn't in the mood for pasta, so tossed the meat into spinach leaves, chopped fresh tomato, cucumber, and pepperoncinis for a great warm salad (added a little red wine vinegar). Next time I'll use kalamata olives for more flavor. Will be making this again!

—AREENA

See full review »

Sep 19, 2006

What a quick, wonderful dish! Whoa! The sun-dried tomato pesto sauce really did it. I look forward to seeing more recipe postings from this user.

—Amy G.

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Sandy's Greek Pasta Salad

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

Greek Pasta Salad

Darla's Italian, Greek, and Spanish Fusion Pasta Salad

Greek Pasta Salad I

Greek Pasta Salad III

Quick Italian Pasta Salad

Greek Pasta Salad II

Greek Pasta Salad with Roasted Vegetables and Feta

Grilled Fajita Steak Salad With Pickled Pink Onions

Nutrition

Calories
579 kcal
29%

Carbohydrates
44.7 g
14%

Cholesterol
73 mg
24%

Fat
35 g
54%

Fiber
7.9 g
31%

Protein
24.5 g
49%

Sodium
710 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Greek Pasta Salad with Steak

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 579
** Calories from Fat: 315

% Daily Value *
** Total Fat 35g 54 %
** Saturated Fat 12.6g 63 %
** Cholesterol 73mg 24 %
** Sodium 710mg 28 %
** Potassium 350mg 10 %
** Total Carbohydrates 44.7g 14 %
** Dietary Fiber 7.9g 31 %
** Protein 24.5g 49 %
** Sugars 3.1g
** Vitamin A 25 %
** Vitamin C 8 %
** Calcium 20 %
** Iron 39 %
** Thiamin 24 %
** Niacin 46 %
** Vitamin B6 27 %
** Magnesium 25 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.