If you’re searching for a dish that effortlessly brings bold flavors and satisfying textures to your table, this Chimichurri Steak Pasta Salad Recipe will quickly become your new favorite. Combining tender, juicy steak with vibrant roasted veggies, fresh herbs, and perfectly cooked pasta, all tossed in a zesty chimichurri-inspired dressing, this salad is a celebration of color and taste in every bite. It’s an ideal meal for busy weeknights, weekend gatherings, or anytime you want something both hearty and refreshing.
Ingredients You’ll Need
These ingredients might look straightforward, but each plays a crucial role in making this Chimichurri Steak Pasta Salad Recipe pop with flavor and texture. From the juicy ribeye steak to fresh herbs and sweet roasted corn, every component works together to create a harmonious, crave-worthy dish.
- 12 oz pasta of choice: This provides the hearty base, soaking up the dressing beautifully while adding a tender bite.
- 1 lb ribeye steak or preferred cut: The star protein, packed with flavor and juiciness when cooked just right.
- Salt and pepper, to taste: Simple seasoning that brings out the natural flavors of the steak and salad ingredients.
- 1.5 cups roasted corn: Adds a touch of sweetness and a lovely pop of color; fresh or frozen works great.
- 16 oz container cherry tomatoes, quartered: These burst with juicy freshness and brighten the salad visually.
- 16 oz jar roasted red peppers, chopped: Smoky, tender, and sweet – they elevate the salad’s flavor profile significantly.
- 8 oz container mini mozzarella balls: Creamy and mild, they balance the herbaceous dressing and robust steak perfectly.
- 1/2 cup cilantro, finely chopped: Essential for authentic chimichurri flavor, adding an herbal brightness.
- 1/2 cup parsley, finely chopped: Complements the cilantro with fresh, grassy notes and vibrant green color.
- 1 shallot, finely chopped: Sharp yet sweet, this ingredient introduces subtle depth to the salad.
- 3 garlic cloves, minced: Gives the dressing a fragrant, savory backbone.
- 1/4 cup olive oil: The base of the dressing, providing richness and helping all flavors meld together.
- 1/4 cup red wine vinegar: Adds the perfect tang to brighten and balance the salad.
- Juice from 1 lemon: Fresh lemon juice liven up the dressing with crisp acidity.
How to Make Chimichurri Steak Pasta Salad Recipe
Step 1: Cook the Pasta
First, bring a large pot of salted water to a boil and add your pasta. Follow the package instructions to cook until al dente, which means the pasta still holds a little firm bite without being mushy. Once cooked, drain the pasta and set it aside to cool. This step creates the perfect canvas to absorb all the zest and freshness of the dressing you’ll prepare later.
Step 2: Prepare and Cook the Steak
Generously season your ribeye steak on both sides with salt and pepper. Heat a grill or sturdy pan over medium-high heat until it’s hot enough to get a good sear. Cook the steak for about 3 to 4 minutes per side for medium-rare doneness, or longer if you prefer it more cooked. Rest the steak for several minutes after cooking to let the juices redistribute, ensuring your steak bites remain tender and juicy when sliced.
Step 3: Mix the Salad Base
In a large bowl, combine the cooked and cooled pasta with the roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mini mozzarella balls, chopped cilantro, parsley, finely diced shallot, and minced garlic. This colorful combination forms the vibrant and textural foundation of your Chimichurri Steak Pasta Salad Recipe.
Step 4: Make the Dressing
In a smaller bowl or measuring cup, whisk together olive oil, red wine vinegar, and fresh lemon juice. Season the dressing with salt and pepper, starting with about 1 teaspoon salt and 1/2 teaspoon pepper, then adjust to your taste. This dressing is a bright, tangy, and herbaceous lifeblood that ties all the salad elements together perfectly.
Step 5: Add Steak and Toss
Slice the rested steak into bite-sized pieces, ensuring each piece has some of that juicy sear. Add the steak to the salad bowl and toss everything thoroughly, so the dressing evenly coats every ingredient. This step transforms your individual components into a harmonious medley bursting with fresh flavors and textures.
Step 6: Chill or Serve
You can serve the salad right away at room temperature, allowing all the flavors to shine individually. Alternatively, chilling it for at least 30 minutes helps the dressing soak in, marrying the ingredients and deepening the delicious chimichurri notes. Give it a quick stir just before serving to freshen it up.
How to Serve Chimichurri Steak Pasta Salad Recipe
Garnishes
To make your Chimichurri Steak Pasta Salad Recipe even more inviting and flavorful, consider adding a sprinkle of freshly chopped parsley or cilantro on top. A light dusting of freshly cracked black pepper or a drizzle of extra virgin olive oil can also enhance the presentation and taste. If you’re feeling adventurous, a few lemon wedges on the side add a lovely zing for guests who want a little extra citrus brightness.
Side Dishes
This robust salad can easily be a complete meal, but pairing it with crusty garlic bread or a light green salad with a simple vinaigrette complements it beautifully. Grilled vegetables or a chilled cucumber salad would also work well to keep the meal fresh and balanced without overshadowing the bold chimichurri steak flavors.
Creative Ways to Present
For a fun twist, serve the Chimichurri Steak Pasta Salad Recipe in individual mason jars or small bowls for a vibrant, portable option perfect for picnics or potlucks. You can also create a layered look by placing the pasta and veggies at the bottom, steak slices laid artfully on top, and a final drizzle of dressing just before serving. Presentation with colorful plates or rustic wooden boards elevates the dish even more.
Make Ahead and Storage
Storing Leftovers
Leftover Chimichurri Steak Pasta Salad Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors will sometimes intensify overnight, which many find even more delicious. Just give it a gentle toss before serving to redistribute the dressing and freshen up the ingredients.
Freezing
This salad is best enjoyed fresh or refrigerated rather than frozen. The fresh herbs, cheese, and pasta can lose their texture and flavor when frozen and thawed, so it’s not recommended to freeze this particular recipe.
Reheating
Since this salad is intended to be served chilled or at room temperature, reheating is usually unnecessary. If you prefer a warm variation, remove the steak pieces and gently reheat separately, then add them back to the chilled salad to preserve the overall freshness and texture.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is flavorful and tender, you can use sirloin, flank, or even skirt steak. Just adjust the cooking times to ensure your steak is tender and cooked to your liking.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the steak and boost the salad with extra roasted veggies, beans, or grilled tofu. The chimichurri dressing still delivers that bright, herbaceous punch that makes the salad so special.
Can I make the chimichurri dressing ahead of time?
Definitely. Prepare the dressing a day in advance to allow the flavors to meld even more. Store it in the fridge in a sealed container and bring to room temperature before tossing with the salad.
What type of pasta works best?
Short pasta shapes like penne, rotini, or farfalle are ideal because they hold the dressing well and mix easily with the other ingredients. However, feel free to use your favorite pasta.
How long can I store the salad before serving?
The salad tastes great chilled for up to 12 hours before serving, allowing the flavors to fully develop. Beyond that, some textures may soften, so it’s best eaten within a day.
Final Thoughts
This Chimichurri Steak Pasta Salad Recipe is the kind of dish that brings joy every time you make it — it’s fresh, flavorful, and easier to pull together than you might think. Whether you’re cooking for family, hosting friends, or just treating yourself to a fun meal, give it a try. I promise it’ll become a beloved staple in your kitchen as it has in mine.
Print
Chimichurri Steak Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Chimichurri Steak Pasta Salad is a vibrant and flavorful dish combining tender, seared ribeye steak with al dente pasta, fresh vegetables, mini mozzarella balls, and a zesty chimichurri-inspired dressing made from cilantro, parsley, garlic, olive oil, and lemon. Perfect for a satisfying lunch or dinner, this salad can be served immediately or chilled to allow flavors to meld beautifully.
Ingredients
Pasta and Protein
- 12 oz pasta of choice
- 1 lb ribeye steak or any other preferred cut
- Salt and pepper, to taste
Vegetables & Cheese
- 1.5 cups roasted corn (can use frozen or fresh)
- 16 oz container cherry tomatoes, quartered
- 16 oz jar roasted red peppers, chopped
- 8 oz container mini mozzarella balls
Herbs & Aromatics
- 1/2 cup cilantro, finely chopped
- 1/2 cup parsley, finely chopped
- 1 shallot, finely chopped
- 3 garlic cloves, minced
Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice from 1 lemon
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside to cool to room temperature.
- Prepare and Cook the Steak: Season the ribeye steak generously on both sides with salt and pepper. Heat a large pan or grill over medium-high heat. Sear the steak for 3-4 minutes on each side for medium-rare or adjust cooking time to your preferred doneness. Remove the steak from heat and let it rest for several minutes to allow the juices to redistribute before slicing.
- Mix the Salad Base: In a large salad bowl, combine the cooled pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mini mozzarella balls, cilantro, parsley, finely chopped shallot, and minced garlic. Toss gently to mix all the ingredients evenly.
- Make the Dressing: In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice. Season with salt and pepper to taste, starting with about 1 teaspoon of salt and 1/2 teaspoon of pepper. Adjust seasoning as desired.
- Add Steak and Toss: Slice the rested steak into bite-sized pieces and add it to the salad bowl. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly with the dressing.
- Chill or Serve: You can serve the salad immediately at room temperature or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to marinate. Before serving, give it a good stir to recombine the ingredients.
Notes
- Use a pasta shape that holds dressing well, like fusilli or penne.
- Steak can be grilled or pan-seared based on your preference.
- Roasted corn can be prepared fresh or substituted with grilled corn for extra smokiness.
- For a dairy-free version, omit mozzarella balls.
- Leftovers can be refrigerated for up to 2 days; toss again before serving.
