Creamy Parmesan Steak Pasta Salad Recipes

CREAMY PASTA SALAD

Steps:

• Boil noodles. Combine mayonnaise, seasonings and egg. Mix until creamy. Add the diced vegetables, pasta, pepperoni and grated parmesan. Mix well. Add salt to taste. Top with chopped fresh parsley.
• Can store covered in refrigerator for 2-3 days.

CREAMY PARMESAN PASTA SALAD

Steps:

• Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
• Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PASTA SALAD WITH STEAK

Steps:

• Combine the first eight ingredients; set half of the dressing aside. Place pasta in a bowl; add remaining dressing. Toss to coat; cover and refrigerate. , Pierce steak with a fork. Combine rub ingredients; rub over steak. Cover and refrigerate for at least 15 minutes. Grill steak, uncovered, over medium heat for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, add cucumber, cheese, olives, onion, parsley and pimientos to pasta; mix well. Spoon onto a lettuce-lined platter. Slice steak and arrange over salad. Serve with reserved dressing.

CHARRED STEAK PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the steak 3 to 4 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like steak rare, substitute chicken) When the steak is done remove it to a plate for later; while resting, rub a cut clove of garlic on both sides.
• In a large mixing bowl combine the mayonnaise, tarragon vinegar, and peppers. Toss the pasta with the ingredients in the mixing bowl
• Portion out the pasta. Cut the steak into thin diagonal strips and pile them in the center of the pasta; garnish with olives.

CREAMY PARMESAN PASTA

Steps:

• Cook pasta in a stock pot according to package directions.
• In a saucepan melt the butter over medium heat.
• Add in minced garlic and flour. Cook and whisk until it's combined and starts to thicken.
• Add in cream, chicken broth, salt and pepper.
• Continue to cook and stir until the mixture thickens up. Reduce the heat to low and stir constantly as it thickens.
• Remove pan from heat and add in the Parmesan cheese and parsley. The cheese will begin to melt, so stir until all combined well.
• Drain the cooked pasta. Add the cheese mixture to the hot pasta.
• Stir until mixed together well.
• Sprinkle with additional cheese and parsley for serving.