Description
There’s something magical about combining hearty prime rib with fresh, colorful pasta, creating a dish that feels both indulgent and refreshing. Easy & Delicious Prime Rib Pasta Salad is perfect for sunny summer afternoons, casual family lunches, or festive backyard gatherings.
The inspiration for this recipe comes from the tradition of transforming leftover roast beef into something new and exciting. Many families have cherished ways of using their holiday roasts, and this salad was born from the desire to make prime rib approachable, versatile, and perfect for warm-weather meals. With a creamy dressing, crisp vegetables, and tender, juicy slices of prime rib, this pasta salad delivers a flavor-packed experience that everyone will love.
Ingredients
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12 ounces rotini or bowtie pasta
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2 cups cooked prime rib, thinly sliced or chopped
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red bell pepper, diced
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1/4 cup red onion, finely chopped
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1/2 cup shredded carrots
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1/4 cup black olives, sliced
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1/2 cup shredded cheddar cheese
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1/2 cup mayonnaise
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1/4 cup sour cream
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2 tablespoons Dijon mustard
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1 tablespoon apple cider vinegar
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to cool.
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Slice the prime rib thinly against the grain and remove excess fat. Chop into bite-sized pieces.
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Prepare the vegetables: halve cherry tomatoes, dice cucumber and bell pepper, finely chop red onion, shred carrots, and slice black olives.
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In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
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In a large bowl, combine the cooled pasta, prime rib, and chopped vegetables. Pour the dressing over the top and gently toss until evenly coated.
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Cover and refrigerate for at least 1 hour. Before serving, stir gently and garnish with fresh parsley.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes