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A colorful Steak Pasta Salad Recipe in a white bowl with grilled steak, fusilli, avocado, cherry tomatoes, feta, and red onion.
Layla

Zesty Steak & Feta Pasta Salad

This vibrant Steak Pasta Salad recipe combines tender, air-fried sirloin with al dente pasta, crisp vegetables, and tangy feta, all tossed in a bright lemon-herb vinaigrette. Perfect for a hearty lunch or light dinner, it's a satisfying and flavorful dish that can be enjoyed warm or cold.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 lb Sirloin Steak cut into 1-inch cubes
  • 1 tbsp Olive Oil extra virgin
  • 1/2 tsp Salt kosher
  • 1/4 tsp Black Pepper freshly ground
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
For the Pasta
  • 8 oz Rotini Pasta dry
  • 1 tsp Salt for pasta water
For the Salad
  • 1.5 cups Cherry Tomatoes halved
  • 1 cup Cucumber diced
  • 1/2 cup Red Onion finely diced
  • 1/2 cup Bell Pepper any color, diced
  • 1/4 cup Kalamata Olives sliced (optional)
  • 1/2 cup Feta Cheese crumbled
  • 1/4 cup Fresh Parsley chopped
For the Lemon-Herb Vinaigrette
  • 1/4 cup Olive Oil extra virgin
  • 2 tbsp Lemon Juice fresh
  • 1 tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Garlic minced
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Salt kosher
  • 1/8 tsp Black Pepper freshly ground

Equipment

  • Air Fryer
  • Large Pot
  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Steak
  1. Pat the sirloin steak cubes dry with paper towels. In a medium bowl, toss the steak with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder until evenly coated.
  2. Preheat your air fryer to 375°F (190°C). Arrange the steak in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
  3. Air fry for 8-12 minutes, shaking the basket halfway through, until the steak reaches your desired doneness (internal temperature 135-140°F for medium-rare). Remove and set aside to rest.
Cook the Pasta
  1. While the steak cooks, bring a large pot of salted water (1 tsp salt) to a rolling boil. Add the rotini pasta and cook according to package directions until al dente, about 7-9 minutes.
  2. Drain the pasta well and rinse with cold water to stop the cooking and cool it down. This prevents the pasta from sticking and helps keep the salad cold.
Prepare the Vinaigrette
  1. In a small bowl, whisk together 1/4 cup olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled, drained pasta, rested steak cubes, halved cherry tomatoes, diced cucumber, diced red onion, diced bell pepper, and optional sliced Kalamata olives.
  2. Pour the lemon-herb vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated.
  3. Add the crumbled feta cheese and chopped fresh parsley. Toss once more.
Serve
  1. Serve immediately, or chill for at least 30 minutes for flavors to meld. This salad is delicious served cold or at room temperature.

Notes

Feel free to customize with other vegetables like roasted corn, artichoke hearts, or spinach. Grilled chicken or shrimp can be substituted for steak.
This salad can be prepared up to 1 day in advance. Store in an airtight container in the refrigerator. The flavors will deepen overnight.
Adjust air fryer time for your preferred steak doneness. For medium, aim for 140-145°F.