Steak and Veggie Pasta Caesar Salad

30 minutesServes 47 reviews
Steak and Veggie Pasta Caesar Salad

Ingredients

  • 8 oz fusilli pasta
  • 1 c zucchini, cubed
  • 1 c yellow squash, cubed
  • ½ red bell pepper, julienned
  • 1 broccoli crown, cut into florets
  • ½ c shredded carrots
  • 3 tbsp canola oil, divided
  • 1 tsp kosher salt, divided
  • 1 tsp ground pepper, divided
  • 1 lb steak strips
  • 4 c chopped hearts of romaine
  • ½ c Caesar dressing, divided
  • ¼ c shaved parmesan
  • 1 tbsp chopped chives

Directions

1Cook pasta

Bring water to a boil in a large pot and cook pasta according to package instructions.

2Cook vegetables

While pasta is cooking, heat tbsp oil in a large, heavy skillet over medium high heat. Add vegetables and cook, stirring occasionally until golden and tender, about 6-7 minutes. Transfer to a large bowl and toss with ½ tsp each salt and pepper. Set aside.

3Sear steak strips

Return skillet to high and add remaining tablespoon oil. Season steak strips with remaining ½ tsp each salt and pepper. Cook steak strips to desired degree of doneness, about 3 minutes per side for medium. Remove to a cutting board to rest before slicing into bite-sized pieces.

4Drain pasta

Drain pasta and run under cool water until pasta comes to room temperature.

5Combine

Toss vegetables, pasta, sliced steak, and romaine together in a large bowl with ¼ c caesar dressing.

6Serve

Divide pasta and vegetable mixture between bowls. Top with steak strips and parmesan, and sprinkle with chives.