Quick Greek Pasta Salad with Steak

Quick Greek Pasta Salad with Steak

Polo 2

"One quick, unique and healthy meal that will liven up your taste buds!"

Ingredients 35 m {{adjustedServings}} servings 579 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
  2. Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
  3. Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.
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Reviews 80

  1. 113 Ratings


This was delicious! My local grocery stores carry sun-dried tomato pesto in the deli and in the pasta sauce aisle (Classico makes a good one) so check both places in case you have trouble locating it. My husband loved this, I loved this, and the friends I made it for also loved it--you really can't go wrong! Next time, I'll use chicken instead of steak, but this is a recipe I'll make many more times in the future. Thanks!


Wow, where did this come from?!? Sun-dried tomato pesto? Strangely, I could only find it at Target. What a surprise! The mix of ingredients was heavenly! FLAT IRON STEAK WAS PERFECT...LESS PREP TOO. I DID CUT BACK THE OIL A BIT. Gimme more from this chef! THIS PICTURE DOES NOT REALLY LOOK LIKE THE DISH....AND THE SPINACH IS NOT PART OF A "SAUCE" it's part of the dish. i used the whole grain penne and LOVED it.


I could not find sun-dried tomato pesto at the store so I made my own with a combination of minced sun-dried tomatoes and pesto paste. Not as good as the real thing I am sure but still very tasty! Made a few changes: Used NY Strip steaks instead of rib-eye (delicious!), sauteed the spinach in garlic and olive oil before adding to pasta. Omitted olives, added chopped onion and portabella mushroom to the steak instead of shallots. Used fresh grated parmesan cheese instead of feta. Definitely more of an italian taste than greek, but was very delicious! Much lighter than I had expected. I will make this again and keep experimenting.