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Steak and Tortellini Pasta Salad

Steak and Tortellini Pasta Salad

Steak and Tortellini Pasta Salad
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Steak and Tortellini Pasta Salad

Fine dining meets picnic in this pasta salad with steak, fresh cheese tortellini and fresh rosemary.
Course: Main Course
Keyword: Easy–now you’re cooking, Entertaining, Gluten-Free Option, Make-Ahead Option, No Salt/Low Salt
Servings: 4

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn’t expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it’s important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don’t use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

Equipment

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Ingredients

  • 9 ounces fresh cheese tortellini (cooked and allowed to cool)
  • 2 cups broccoli cut into bite-sized pieces (steamed and allowed to cool)
  • 12 ounces steak, such as beef tenderloin or New York strip (cooked, cooled and cut into bite-sized pieces)
  • 1/4 cup thin slivers red onion
  • 1/2 cup thin slivers red bell pepper
  • 1 can baby corn, cut into bite sized pieces (not pickled)
  • 2 tablespoons shredded Parmesan
  • 2 tablespoons chopped fresh Italian flat-leaf parsley
  • 3/4 teaspoon minced fresh rosemary
  • 1 clove garlic (minced)
  • 1/3 teaspoon honey (or more to taste)
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Whisk together honey, olive oil, vinegar, salt and pepper. Add all remaining ingredients and stir gently until fully mixed.
    Steak and Tortellini Pasta Salad Ingredients

Notes

This recipe was inspired by a recipe in the cookbook 365 Ways to Cook Pasta by Marie Simmons.
This dish is perfect for picnics, barbecues, casual parties and anytime you want to bring a dish to pass.
The purpose of the honey is to soften the acidity of the vinegar.  One-third teaspoon is likely what you need, but that may depend on your vinegar.  You can start with one-third teaspoon and add a bit more if you prefer.
I roasted beef tenderloin in the oven for the pasta salad shown in the photos for this recipe.  I have a meat thermometer designed for use on an outdoor grill, and I like to use it in the oven also.  I can insert it in the meat and set my desired temperature, and my phone displays the temperature and alerts me when ready.  Here are some options for meat thermometers.  https://amzn.to/4vdmqAp

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