Grilled Steak and Italian Pasta Salad Recipe

Steak and Pasta Salad is the perfect way to use up leftover steak! This creamy, tangy, and meaty salad is bursting with flavor and easy to make. Switch up your leftover steak routine and try this today.

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All the best things in one salad: tender steak, tangy blue cheese, sweet candied nuts, fresh vegetables, and a creamy buttermilk ranch dressing that pulls everything together. It’s the ideal way to transform leftover steak into a bright, satisfying meal.

Hearty yet fresh, this steak and pasta salad works well on warm evenings when you want something cool but filling. The buttermilk ranch dressing is especially good—smooth, tangy, and versatile enough to dress leafy greens or be used as a dip.

Simple to assemble ahead of time, this salad stores well in the refrigerator and is perfect for lunches, dinners, potlucks, or backyard gatherings.

Ingredients

• Mayonnaise – light or regular; full-fat gives a richer dressing.
• Buttermilk – use real buttermilk for best tang.
• Dijon mustard – provides bright, sharp flavor.
• Lemon juice – fresh only; bottled tastes flat.
• Garlic – fresh and finely minced.
• Fresh herbs – parsley, chives, dill, or basil for brightness.
• Dried pasta – farfalle works well, but any shape is fine.
• Steak – thinly sliced leftover grilled or smoked steak.
• Cherry or grape tomatoes – halved or quartered.
• Baby spinach – fresh and packed.
• Corn – grilled corn or frozen thawed niblets.
• Blue cheese – crumble from a wedge for best texture.
• Radishes – thinly sliced.
• Red onion – thinly sliced for mild flavor and color.
• Candied walnuts – optional but delicious.

How To Make The Best Leftover Steak and Pasta Salad

Scroll down for the full recipe card with exact measurements and printable instructions.

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water until cool so it holds texture when mixed with the dressing.

2. Whisk together mayonnaise, buttermilk, Dijon mustard, lemon juice, garlic, and chopped fresh herbs in a medium bowl until smooth. Chill the dressing while you prepare the rest of the salad.

3. Thinly slice the leftover steak across the grain. Halve or quarter the tomatoes, cut corn from the cob if using fresh, crumble half the blue cheese, and thinly slice radishes and red onion.

4. In a large mixing bowl, combine cooled pasta, baby spinach, steak slices, tomatoes, corn, radishes, red onion, and half the blue cheese. Pour about three-quarters of the dressing over the salad and toss gently to coat everything evenly.

5. Transfer to a serving bowl, top with candied walnuts and the remaining blue cheese, chill briefly if desired, and serve.

Serve chilled and enjoy.

Chef Jenn’s Tips

• Prep the pasta, vegetables, and dressing ahead of time; then toss everything together about 20 minutes before serving.
• If your steak has BBQ sauce, scrape or rinse it off if you prefer a cleaner flavor, or leave it for extra sweetness and smokiness.
• Use reserved dressing to refresh leftover pasta salad or as a dip for vegetables and greens.

Make It A Meal

This pasta salad is flexible—serve it as a main dish or a side. It’s a great option for lunch, dinner, BBQs, and potlucks. Pair it with simple sides like deviled eggs, smoked vegetables, or other grilled proteins for a complete spread.

Storage

Store pasta salad in an airtight container in the refrigerator for 2–3 days. Make sure the steak used was still fresh when added—leftover cooked steak should be consumed within about 5 days of cooking. If the salad becomes dry (pasta absorbs dressing), refresh it with reserved dressing or a splash of buttermilk or milk.