Pasta Salad w/Steak & Blue Cheese Avocado Dressing

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Good for an entree, side or SNACK!! Recipe from Bitchin' Camero
From Miami with love.

Preparation time: 20-25
Cooking time: 10

Difficulty: Medium - experience needed
Serves: 4-6


For the salad:
1 lb. macaroni pasta (I used whole wheat rigatoni)
2 large tomatoes, diced
1/2 red onion, finely diced
2 handfuls of arugula (or spinach)
2 lb. skirt steak
salt and pepper

For the dressing:
4 oz. blue cheese
1 avocado, skin and seed removed and discarded
1/4 cup olive oil
2 tbsp. sherry vinegar
1 tsp. salt
3/4 cup water


Start by making your dressing. Combine all of the ingredients in a blender or food processor and blend until smooth. Set aside or refrigerate for up to 2 days.

Next, make the steak. Heat your grill to medium-high. Sprinkle the steak with a little salt and pepper on all sides, then grill for 3 – 4 minutes on each side. It’s done when the outside is slightly charred and the inside is still pink. Remove to a plate and let rest for a couple of minutes, then slice into bite-sized pieces.

While your steak is cooking, boil the pasta is salty water. Once it’s al dente, remove to a strainer and run cold water over the pasta to stop it cooking. Drain completely.

In a very large bowl, combine the pasta, tomato, onions, arugula and steak, pour the dressing over it and toss. Serve at room temperature.


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