Pasta Salad With Steak Bell Pepper Green Beans And Bacon Food

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CREAMY PARMESAN STEAK PASTA SALAD



Creamy Parmesan Steak Pasta Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Olive oil, for the grill grates
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan, plus more for serving
1/4 cup sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated garlic
8 ounces skirt steak (about 1/2 inch thick)
8 ounces penne or cavatelli
1 cup shredded carrots
1/2 cup thinly sliced celery
1/4 cup finely chopped red onion

Steps:

  • Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl.
  • Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the mixing bowl.
  • Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper.

PASTA SALAD WITH STEAK, BELL PEPPER, GREEN BEANS AND BACON



Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 12

Kosher salt
1/2 pound medium shell pasta
1 cup chopped cooked steak
1 cup diced green bell pepper
1 cup chopped blanched green beans
1/2 cup crumbled cooked bacon
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon finely grated garlic
3/4 cup grated parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the steak, bell pepper, green beans and bacon to the bowl with the pasta.
  • Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

PASTA SALAD WITH STEAK IN BALSAMIC VINAIGRETTE



Pasta Salad With Steak in Balsamic Vinaigrette image

This is a delicious, healthy salad with steak, tomatoes, spinach, green onion, cheese tortellini, and black olives. It can easily be halved. Also, a great way to use up leftover steak! The 2 hour cook time is cooling time.

Provided by ChipotleChick

Categories     Steak

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 (8 7/8 ounce) packages dried cheese tortellini
2 lbs steak, grilled, cooled and sliced into small cubes
1 oranges or 1 red bell pepper, rinsed and sliced into short strips
2 cups grape tomatoes, rinsed
4 cups fresh spinach, rinsed and torn
2 cups pitted black olives
1/3 cup sliced green onion
14 ounces newman's own light balsamic vinaigrette or 14 ounces any other balsamic vinaigrette

Steps:

  • Cook to tortellini according to package directions.
  • Drain and rinse with cold water. Put back in the pot and add 1/2 the vinaigrette. Set aside.
  • In a large bowl, place spinach, tomatoes, olives (drained if using canned), green onion, and steak. Toss with the other half of the vinaigrette, and add tortellini to the bowl.
  • Chill 2-4 hours, stir and serve!

Nutrition Facts : Calories 533.9, Fat 29.9, SaturatedFat 11.3, Cholesterol 103.3, Sodium 583.5, Carbohydrate 35.9, Fiber 3.5, Sugar 2.3, Protein 30.3

ITALIAN PASTA & BEAN SALAD



Italian Pasta & Bean Salad image

Make and share this Italian Pasta & Bean Salad recipe from Food.com.

Provided by Ironblaze

Categories     Onions

Yield 10 serving(s)

Number Of Ingredients 12

12 ounces tri-color spiral pasta
1 (12 ounce) jar roasted red peppers, drained and chopped (see below to roast your own)
1 (15 ounce) can cannellini beans, drained (great northern)
1 (15 ounce) can garbanzo beans, drained
1 (3 7/8 ounce) can sliced black olives
1/2 cup chopped green onion
feta cheese, for topping (optional)
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup chopped parsley
2 -4 cloves chopped garlic
1 teaspoon black pepper

Steps:

  • Cook pasta according to directions; drain.
  • Rinse with cold water.
  • Prepare vinaigrette while pasta is cooking.
  • Stir all vinaigrette ingredients together in large bowl.
  • To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
  • Place warm pepper in sealed zip lock bag for 5 minutes.
  • Peel skin off pepper while it is still hot.
  • Seed and chop pepper.
  • Stir pasta, pepper, canned ingredients and onion into vinaigrette. Add salt and pepper to taste.
  • Chill and serve.
  • Top with feta cheese if desired.
  • Enjoy!

SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

Rotini, or the pasta of your choice, is tossed with a zesty dressing of lime juice, chili powder and cumin. Corn, black beans, red and green bell pepper, tomatoes and cilantro add texture, flavor and color. Serve on a bed of lettuce for a nice touch. Original by Lisa P., this is my version.

Provided by artkitty

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

0.5 (16 ounce) package rotini pasta
1/4 cup vegetable oil
1/4 cup fresh lime juice
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
3 garlic cloves, crushed
1 1/2 cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup fresh cilantro leaves, chopped
1 cup roma tomatoes or 1 cup grape tomatoes, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
  • Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Nutrition Facts : Calories 278.1, Fat 8.2, SaturatedFat 1.1, Sodium 259.4, Carbohydrate 43.3, Fiber 7.2, Sugar 2.7, Protein 9.9

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