Pesto Steak Farfalle Pasta Salad

Name: Pesto Steak Farfalle Pasta Salad
Cook time: 40 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 8 oz Farfalle Pasta uncooked; 0 Salt for pasta water; 0 Water for boiling; 0 Reserved Pasta Water from step 1; 0 Farfalle Pasta cooked and drained; 1 NY Strip Steak large, about 12 oz; 0 Steak Seasoning to taste; 0 Salt to taste; 0 Black Pepper freshly ground, to taste; 0 Paper Towels for patting dry; 0 Olive Oil for searing; 0 NY Strip Steak seasoned, from step 3; 0 NY Strip Steak seared, resting; 0 Foil for tenting; 16 oz Cherry Tomatoes halved; 12 oz Pre-Marinated Mozzarella Balls halved; 0 Fresh Basil chopped; 0 Farfalle Pasta cooked and cooled; 0 Cherry Tomatoes halved; 0 Pre-Marinated Mozzarella Balls halved; 2 cups Arugula; 0.5 cup Pesto; 0.5 Lemon Juice from half a lemon; 0 Reserved Pasta Water as needed; 0 Salt to taste; 0 Black Pepper to taste; 0 Fresh Basil chopped, to taste; 0 Sliced NY Strip Steak rested and thinly sliced; 0 Pasta Salad Base from previous steps; 0 Feta Cheese crumbled, optional

A restaurant-worthy Italian-inspired pasta salad featuring perfectly seared NY strip steak, vibrant basil pesto, juicy cherry tomatoes, creamy marinated mozzarella, arugula, and a hint of lemon. Finished with fresh basil and an optional sprinkle of feta for a luxurious, plate-worthy meal that's both hearty and refreshing.

By @CEL 🦋

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

8 oz Farfalle Pasta uncooked
0 Salt for pasta water
0 Water for boiling
0 Reserved Pasta Water from step 1
0 Farfalle Pasta cooked and drained
1 NY Strip Steak large, about 12 oz
0 Steak Seasoning to taste
0 Salt to taste
0 Black Pepper freshly ground, to taste
0 Paper Towels for patting dry
0 Olive Oil for searing
0 NY Strip Steak seasoned, from step 3
0 NY Strip Steak seared, resting
0 Foil for tenting
16 oz Cherry Tomatoes halved
12 oz Pre-Marinated Mozzarella Balls halved
0 Fresh Basil chopped
0 Farfalle Pasta cooked and cooled
0 Cherry Tomatoes halved
0 Pre-Marinated Mozzarella Balls halved
2 cups Arugula
0.5 cup Pesto
0.5 Lemon Juice from half a lemon
0 Reserved Pasta Water as needed
0 Salt to taste
0 Black Pepper to taste
0 Fresh Basil chopped, to taste
0 Sliced NY Strip Steak rested and thinly sliced
0 Pasta Salad Base from previous steps
0 Feta Cheese crumbled, optional
0 Fresh Basil for garnish, optional

Instructions

Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook until just al dente, stirring occasionally.
Reserve a cup of pasta water, then drain the pasta. Spread the hot pasta on a sheet tray to cool quickly and prevent sticking.
Pat the NY strip steak dry with paper towels. Season both sides generously with steak seasoning, salt, and black pepper.
Preheat a heavy skillet or grill pan over medium-high heat until just smoking. Add a thin layer of olive oil.
Sear the steak for 3-4 minutes per side for medium-rare, turning once. For best results, use a meat thermometer.
Transfer the steak to a plate and loosely tent with foil. Rest for 7-10 minutes before slicing thinly against the grain.
While the steak rests, halve the cherry tomatoes and pre-marinated mozzarella balls. Chop the fresh basil.
Place the cooled farfalle, cherry tomatoes, mozzarella, and arugula in a large mixing bowl.
Drizzle the pesto and lemon juice over the salad base. Gently toss to coat all ingredients evenly, adding a splash of reserved pasta water if needed to loosen.
Season the salad with salt and pepper to taste. Add chopped basil and gently fold to combine.
Arrange the salad artfully on plates or a large platter. Fan the thinly sliced steak over the top for a striking presentation.
Finish with an optional sprinkle of crumbled feta cheese for tangy contrast. Serve immediately, garnished with extra basil if desired.