Gorgonzola Pasta Salad with Steak
Summer is grilling season and we’ve been doing a lot of it on these warm summer evenings. Steak is one of our favorite things to grill. We often can’t quite finish a big rib eye or tri-tip in one sitting, leaving us with leftovers. Steak sandwiches are a good option for using up your leftover steak, but sometimes you just want something a little different. Say hello to our Gorgonzola Pasta Salad with Steak recipe! We toss a creamy gorgonzola dressing with tubular pasta, bacon, tomatoes, red onion and leftover steak to make a super easy and tasty weeknight meal.
Don’t have any leftover steak? The Gorgonzola Pasta Salad (minus steak) makes a wonderful accompaniment to a steak hot off the grill.
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Gorgonzola Pasta Salad with Steak
Ingredients
- For the salad:
- ½ lb tubular pasta of your choice
- ¼ red onion thinly sliced
- 4 slices cooked bacon crumbled
- 20 Cherry tomatoes halved
- 1 cup cooked steak cubed
- Sliced avocado optional
- For the gorgonzola dressing:
- ¼ cup sour cream
- ½ cup mayonnaise
- 2 TBS buttermilk
- 1 TBS cider vinegar
- 3 oz crumbled gorgonzola cheese at room temperature
- 1 TBS chopped fresh basil
- Salt
- Black pepper
Instructions
- Cook the pasta according to package directions for al-dente. Strain, rinse in cold water and set aside.
- For the dressing, combine sour cream, mayonnaise, buttermilk and cider vinegar in a small bowl. Add crumbled gorgonzola and use a fork to mix in, smashing some against the side of the bowl to combine, but leaving some small chunks. Stir in the basil and salt and pepper to taste.
- Toss the pasta with the red onion and about half of the dressing until all is well coated. Add the bacon, tomatoes, and steak and toss to combine, adding more dressing as desired. Top with avocado slices if using and server immediately.