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creamy pasta salad

High-Protein Steak Pasta Salad Recipe

This High Protein Steak Pasta Salad combines juicy seared steak, protein-packed pasta, fresh vegetables, peppery arugula, sweet corn, tangy pickled red onion and creamy jalapeño crema. It’s a colourful, filling and flavour-packed salad that’s perfect for lunch, dinner, meal prep or summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course, Salad
Cuisine American
Servings 6 People
Calories 800 kcal

Equipment

  • 1 Large Cast-Iron Or Stainless-Steel Skillet
  • 1 Large cooking pot
  • 1 Large Salad Bowl –
  • Tongs
  • 1 High-Speed Blender Or Food Processor
  • 1 Small Jar Or Bowl With Lid
  • 1 Instant-Read Meat Thermometer:
  • 1 Sharp Chef’s Knife
  • 1 Chopping Board

Ingredients
  

For The Steak

  • 1.1 kg New York strip steaks
  • 3 tablespoons vegetable oil
  • Salt - to taste
  • Freshly ground black pepper - to taste
  • ½ teaspoon garlic powder

For The Pasta Salad

  • 450 g short-cut protein pasta
  • 140 g baby arugula
  • 300 g cherry tomatoes
  • 1 cup fire-roasted corn
  • 1 small red onion
  • 170 g cotija cheese

For The Quick-Pickled Red Onion

  • 1 small red onion - thinly sliced
  • 80 ml distilled white vinegar
  • 80 ml water
  • For The Jalapeño Crema
  • 1 jalapeño - sliced and deseeded
  • ½ cup fresh coriander
  • 1 tablespoon garlic paste
  • 180 ml Mexican crema
  • ½ teaspoon adobo seasoning
  • ½ teaspoon ground cumin
  • Zest and juice of 1 lime
  • Salt and black pepper - to taste

Instructions
 

Step 1: Make The Jalapeño Crema

  • Add the jalapeño, coriander, garlic paste, Mexican crema, adobo seasoning, cumin, lime zest and lime juice to a blender or food processor.
  • Blend until smooth and creamy.
  • Season with salt and black pepper to taste.
  • Cover and refrigerate until needed.

Step 2: Prepare The Steak

  • Pat the steaks dry with kitchen paper.
  • Rub them with approximately 1 tablespoon of the oil.
  • Season generously with salt, black pepper and garlic powder.
  • Let the steaks sit briefly at room temperature before cooking.

Step 3: Sear The Steak

  • Heat a large cast-iron or stainless-steel skillet over medium-high heat.
  • Add the remaining oil once the skillet is hot.
  • Place the steaks in the skillet and sear for approximately 4–5 minutes without moving them.
  • Flip and continue cooking until your preferred doneness is reached.
  • Use an instant-read thermometer to check the internal temperature.
  • Transfer the steaks to a chopping board, loosely cover with foil and let them rest.

Step 4: Cook The Protein Pasta

  • Bring a large pot of generously salted water to a rolling boil.
  • Add the protein pasta and cook according to the packet directions.
  • Cook until al dente.
  • Drain thoroughly and allow excess moisture to evaporate.

Step 5: Quick-Pickle The Onion

  • Place the thinly sliced red onion into a small jar or lidded bowl.
  • Add the white vinegar and water.
  • Cover and shake, or stir thoroughly.
  • Leave for 5–10 minutes to soften and absorb the pickling liquid.

Step 6: Cut The Steak

  • Place the rested steak on the chopping board.
  • Cut it into bite-sized cubes.
  • Keep any juices left on the chopping board for added flavour.

Step 7: Assemble The Salad

  • Add the drained pasta to a large salad bowl.
  • Fold in the baby arugula.
  • Add the cherry tomatoes and fire-roasted corn.
  • Add the quick-pickled red onion with a little of its pickling liquid.
  • Gently fold in the cubed steak.
  • Sprinkle in the crumbled cotija cheese.
  • Pour over the jalapeño crema.
  • Toss gently with tongs until everything is evenly coated.

Step 8: Serve

  • Garnish with extra crumbled cotija cheese.
  • Add fresh coriander or arugula if desired.
  • Serve immediately as a complete meal or alongside grilled dishes.

Notes

  • 🥩 Choose A Tender Steak: Use a well-marbled steak and avoid overcooking it so the beef remains juicy and tender.
  • 🍝 Cook Pasta Al Dente: Cook the pasta until just tender to prevent it from becoming soft or mushy when tossed with the dressing.
  • 🌶️ Adjust The Spice: Remove the jalapeño seeds for a milder crema, or leave some seeds in if you prefer extra heat.
  • 🧅 Quick-Pickle The Onion: Give the red onion at least 5–10 minutes in the vinegar mixture to develop its bright, tangy flavour.
  • 🌡️ Rest The Steak: Allow the cooked steak to rest before cutting so it stays juicy and flavourful.
  • 🥗 Dress Just Before Serving: For the freshest texture, add the jalapeño crema shortly before serving, especially when preparing the salad ahead.
  • ❄️ Store Properly: Keep leftovers in an airtight container in the refrigerator and enjoy within 3–5 days.
Keyword High-Protein Steak Pasta Salad