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Chimichurri Steak Pasta Salad Recipe

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3.8 from 68 reviews

A vibrant and flavorful Chimichurri Steak Pasta Salad featuring perfectly seared ribeye steak, al dente pasta, roasted corn, cherry tomatoes, roasted red peppers, and mini mozzarella balls, all tossed in a zesty chimichurri dressing made from fresh herbs, garlic, lemon juice, and olive oil. This hearty salad is perfect for a quick dinner or meal prep, offering a delightful combination of savory steak and fresh, tangy vegetables.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 12 oz pasta of choice
  • 1 lb ribeye steak (or any other preferred cut, seasoned with salt and pepper)
  • Salt and pepper, to taste
  • 1.5 cups roasted corn (frozen)
  • 16 oz cherry tomatoes, quartered
  • 16 oz jar roasted red peppers, chopped
  • 8 oz mini mozzarella balls

Chimichurri Dressing & Herbs

  • 1/2 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 cup water
  • Juice from 1 lemon

Instructions

  1. Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain and set aside to cool slightly.
  2. Sear Steak: Season the ribeye steak generously on both sides with salt and pepper. Heat a large pan or grill over medium-high heat and sear the steak for 3-4 minutes on each side to achieve a nicely browned crust. Remove from heat and let the steak rest to retain its juices.
  3. Combine Salad Ingredients: In a large bowl, combine the cooked pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mini mozzarella balls, chopped cilantro, parsley, shallot, and minced garlic.
  4. Prepare Dressing: Add olive oil, water, lemon juice, and season with salt and pepper to taste—starting with 1 teaspoon salt and 1/2 teaspoon pepper. Toss all the ingredients well to evenly coat the salad with the chimichurri dressing.
  5. Slice Steak: Cut the rested steak into small, bite-size pieces suitable for salad.
  6. Toss Salad: Add the steak pieces into the bowl with the salad and toss gently again to combine all flavors thoroughly.
  7. Serve or Store: Serve the salad immediately for freshest taste or refrigerate to allow the flavors to marinate and develop further before serving. It makes a great make-ahead meal.

Notes

  • Use a sturdy cut of steak like ribeye or sirloin for best flavor and tenderness.
  • You can substitute fresh grilled corn if available instead of frozen roasted corn.
  • The salad can be served warm, room temperature, or chilled based on preference.
  • Adjust seasoning with extra salt, pepper, or lemon juice after tossing if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a vegetarian option, omit the steak and add more vegetables or plant-based protein.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Argentinian-inspired

Find it online: https://ellarecipe.com/chimichurri-steak-pasta-salad-recipe/