Steak Fajita Pasta Salad
Recipe: #37186
June 29, 2021
Categories: Salads, Main Dish Salad, Bow-Tie, Southwest, Fresh Tomatoes Salad Dressing, more
"Would be good at potluck may need more pasta then. I think you could buy premade Fajita meat mix at store to be faster"
Original is 8 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Mix 3 tablespoons olive oil, orange juice,chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
Step 2
Divide in half and add 1/2 of the marinade to a resealable bag.
Step 3
Add steak to bag and rub the marinade into it.
Step 4
Place bag in the refrigerator and marinate for 3 hours.
Step 5
In a small bowl
Step 6
Combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
Step 7
Add a 1 tablespoon of oil to a large skillet along with the sliced onion.
Step 8
Cook over medium high for 2-3 minutes until the onion begins to soften.
Step 9
Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender but not limp
Step 10
Set vegetables aside and add remaining 1 tablespoon of oil to the skillet.
Step 11
Remove steak from fridge and place in hot pan.
Step 12
Cook until meat reaches desired level of doneness, approximately 3-4 minutes per side for medium rare.
Step 13
Once meat is cooked set aside let rest 10 minutes
Step 14
Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta.
Step 15
Toss to combine.
Step 16
Pour the dressing over the pasta salad and toss to coat
Tips
No special items needed.
0 Reviews
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