The best summer pasta salad recipe: steak, arugula, and penne

The perfect pasta salad for summer picnics

For as long as I’ve been married, picnics at the beach have been a summertime staple and some of my favorite memories. Over the years, we’ve done fancy, casual, and everything in between. We’ve done cheese boards, charcuterie boards, simple sandwiches, grilled burgers, and even grilled pizza. But the one recipe I keep coming back to and the one that people always rave most about is my favorite summer pasta salad recipe with steak, arugula, penne pasta, and a delicious herb vinaigrette. You can serve it warm, at room temperature, and it even works cold. Many pasta salads work as a great side dish, but I use this one as the main course served with good, crusty bread and butter. This is the perfect recipe for a warm summer afternoon or evening. And it always tastes even better at the beach!

What I love most about picnics is that everything is prepared ahead of time, so when you get to your destination, all the preparation and cooking is done so you can enjoy your company and surroundings. 

What you’ll want to bring with you for a picnic

We like to bring the pasta salad in a large Le Creuset pan to keep it warm. One of the things I love about Le Creuset is you can put it in the oven before you leave, heat it, and then put the finished pasta salad in it. If you’re serving a cold salad, it also retains the cold. Just pop it in the fridge or freezer before you add whatever you’ve made, and it stays nice and cool.

• Tablecloth
• Plates
• Silverware
• Glasses
• Drinks
• Crusty bread (a nice baguette or ciabatta loaf) smeared with salted butter
• Glass with fresh herbs for the table
• Jars with votive candles

What ingredients will I need for the penne pasta salad?

For the salad:

• 3 to 4 small filets (really, any good steak will work)
• 1 lb. penne pasta (you can substitute any short pasta)
• Salted butter
• Arugula
• Parmesan cheese

For the vinaigrette:

• Dijon mustard
• Balsamic glaze
• Fresh basil and parsley chopped (fresh herbs add so much flavor to this main dish)
• Minced garlic and shallots
• Black pepper
• Reserve one cup of pasta water (you won’t use all of it)

The perfect way to cook steaks, according to Norah Ephron

In one of her books, Nora Ephron describes the only way to cook steaks is in a hot pan with salted butter. I followed her instructions quite some time ago and haven’t cooked a steak differently since reading how to do it. The steaks are always tender and juicy, with the tops perfectly seared.

• I pat the steaks dry with a paper towel, salt and pepper them and then spread a nice layer of butter on top (alternatively, you can coat the steaks in olive oil instead of butter before you put them in the hot pan).
• Heat a dry oven-safe pan over high heat for at least 3 minutes.
• Once the pan is hot, place the steaks and butter side down in the hot pan and cook for approximately two minutes.
• Turn them over and cook for another two minutes.
• Put the pan in the oven and cook until steaks are done the way you like them – medium, medium rare, or rare (cooking time varies depending on the thickness of the meat and how you prefer them cooked).
• Remove steaks from the oven and place them on a cutting board, loosely covered with foil, to rest for five minutes (keep in mind they will continue to cook a little bit while resting).

Preparing the vinaigrette

While the pasta is cooking, you can prepare the vinaigrette:

• Whisk together the Dijon mustard, balsamic, and olive oil
• Add the minced garlic, shallots, and chopped herbs.
• Set aside

Cooking the pasta

• Bring a large pot of salted water to boil
• Add the pasta (cook according to package directions) and cook until just al dente
• Reserve at least 1/2 cup of pasta water
• Drain the pasta

Putting the pasta salad together

Assembling the ingredients is always a treat. The fresh ingredients combined with hot pasta give off a wonderful aroma.

• In a large bowl, toss the drained pasta with half of the salad dressing and a little bit of the reserved pasta water.
• Add the arugula, sliced filet, and toss with more vinaigrette and some reserved pasta water if it seems a little dry.
• Cover the bowl tightly to keep the pasta salad warm. (This is where we use the preheated Le Creuset).
• Just before serving, top the pasta salad with a little shaved parmesan. (I love this OXO Good Grips vegetable peeler to make shards of parmesan).

Note: The salad is delicious when served immediately, but it does travel well and is wonderful at room temperature. As the pasta sits in the serving bowl, all the flavors tend to be enhanced with a little bit of time.

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