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Steak Fajita Pasta Salad

Kat Jeter & Melinda Caldwell
  • 140 minutes
  • Serves 8

INGREDIENTS

5 tbsp

Olive Oil (divided)

1 tbsp

Chili Powder

1 tsp

Cumin

1 tsp

Paprika

1 tsp

Salt

1/2 tsp

Onion Powder

1/4 tsp

Garlic Powder

1/4 tsp

Cayenne Pepper

1 lb

Flank Steak

3

Bell Peppers (mix of red, yellow, and green peppers, sliced)

1

Red Onion (sliced)

16 oz

Bow Tie Pasta (cooked)

1

English Cucumber (sliced)

1 pint

Cherry Tomatoes (halved)

2 1/4 oz

Sliced Black Olives

1 cup

Pickled Jalapenos

1/2 cup

Olive Oil

1/2 cup

Cilantro (finely diced)

4 tbsp

Lime Juice

1 tbsp

Apple Cider Vinegar

2 tsp

Honey

1 clove

Garlic (minced)

1/4 tsp

Salt