Steak Fajita Pasta Salad
June 29, 2021
"Would be good at potluck may need more pasta then. I think you could buy premade Fajita meat mix at store to be faster"
- Serving Size: 1 (319.8 g)
- Calories 461
- Total Fat - 32.9 g
- Saturated Fat - 5.6 g
- Cholesterol - 61.9 mg
- Sodium - 393.1 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 4.2 g
- Sugars - 5.2 g
- Protein - 18.7 g
- Calcium - 64.3 mg
- Iron - 3 mg
- Vitamin C - 72.5 mg
- Thiamin - 0.2 mg
Mix 3 tablespoons olive oil, orange juice,chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
Divide in half and add 1/2 of the marinade to a resealable bag.
Add steak to bag and rub the marinade into it.
Place bag in the refrigerator and marinate for 3 hours.
In a small bowl
Combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
Add a 1 tablespoon of oil to a large skillet along with the sliced onion.
Cook over medium high for 2-3 minutes until the onion begins to soften.
Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender but not limp
Set vegetables aside and add remaining 1 tablespoon of oil to the skillet.
Remove steak from fridge and place in hot pan.
Cook until meat reaches desired level of doneness, approximately 3-4 minutes per side for medium rare.
Once meat is cooked set aside let rest 10 minutes
Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta.
Toss to combine.
Pour the dressing over the pasta salad and toss to coat
Tips & Variations
No special items needed.