If you are looking for a vibrant and satisfying dish that combines bold flavors with refreshing textures, this Chimichurri Steak Pasta Salad Recipe is an absolute must-try. Imagine tender, juicy ribeye steak mingling with perfectly cooked pasta, fresh herbs, and a zesty chimichurri-inspired dressing that ties everything together beautifully. It’s a crowd-pleaser that brings together the heartiness of a steak dinner with the lightness and freshness of a pasta salad, making it perfect for casual gatherings, potlucks, or simply elevating your weeknight meal routine.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is simpler than you might think. Each item plays a pivotal role, from the creamy mozzarella adding richness, to the fresh herbs infusing bright green freshness, and the perfectly seared steak lending a savory depth. These essentials are easy to find and work harmoniously for incredible taste and texture.
- 12 oz pasta of choice: Choose something like penne or fusilli that holds the dressing well.
- 1 lb ribeye steak or preferred cut: Ribeye is great for its marbling and flavor, but any juicy steak works.
- Salt and pepper, to taste: Simple seasonings that elevate the steak perfectly.
- 1.5 cups roasted corn: Adds a sweet, smoky crunch; frozen works just as well as fresh.
- 16 oz cherry tomatoes, quartered: Bright, juicy bursts of color and flavor.
- 16 oz jar roasted red peppers, chopped: Bring a subtle sweetness and tender texture.
- 8 oz mini mozzarella balls: Creamy bites that complement the savory steak.
- 1/2 cup cilantro, finely chopped: Adds fresh herbaceous notes for the chimichurri feel.
- 1/2 cup parsley, finely chopped: Another fresh herb contributing vibrant green color and a mild flavor.
- 1 shallot, finely chopped: Provides a delicate onion flavor without overpowering.
- 3 garlic cloves, minced: Garlic adds essential depth and aroma to the dressing.
- 1/4 cup olive oil: The base for a silky, rich dressing.
- 1/4 cup red wine vinegar: Adds tang and brightness, balancing the richness.
- Juice from 1 lemon: Refreshing acidity that lifts the whole salad.
How to Make Chimichurri Steak Pasta Salad Recipe
Step 1: Cook the Pasta
Start with a large pot filled with salted water brought to a rolling boil. Add your chosen pasta and cook it just until al dente — tender yet with a slight bite to hold up against the robust dressing and mix-ins. Once done, drain the pasta and set it aside to cool, as this will prevent the salad from becoming mushy later on.
Step 2: Prepare and Cook the Steak
While the pasta cooks, focus on your star ingredient: the steak. Generously season both sides with salt and pepper to enhance its natural flavors. Heat a pan or grill until really hot and sear the steak for 3-4 minutes on each side for that perfect medium-rare. Let it rest afterward; this step is crucial to keep those flavorful juices locked inside. After resting, slice the steak into bite-sized pieces that will be easy to mix into the salad.
Step 3: Mix the Salad Base
In a roomy salad bowl, combine the cooled pasta with roasted corn, quartered cherry tomatoes, chopped roasted red peppers, creamy mini mozzarella balls, and the fresh herbs like cilantro and parsley. Add the finely chopped shallot and minced garlic, which will contribute that unmistakable vibrant punch typical of chimichurri.
Step 4: Make the Dressing
Whisk together olive oil, red wine vinegar, and freshly squeezed lemon juice in a small bowl. Season with salt and pepper — starting with about one teaspoon of salt and half a teaspoon of pepper is a great baseline. This dressing is where the magic happens, giving the salad its zesty and herbaceous character that brightens every bite.
Step 5: Add Steak and Toss
Gently fold the sliced steak into the salad bowl, allowing those tender pieces to mingle with the vegetables, herbs, and pasta. Toss everything thoroughly so the dressing coats all ingredients evenly, ensuring every forkful will deliver a full burst of flavor.
Step 6: Chill or Serve
You can serve this salad immediately at room temperature if you like, but giving it at least 30 minutes chilled in the fridge does wonders. It allows all the vibrant flavors to marry and the dressing to soak in lightly, making each bite even more satisfying. Give it one last stir before plating to refresh its brilliance.
How to Serve Chimichurri Steak Pasta Salad Recipe
Garnishes
For an extra pop of freshness and texture, sprinkle some additional chopped parsley or cilantro on top right before serving. A light drizzle of good-quality extra virgin olive oil or a wedge of lemon on the side encourages guests to add a bright finishing touch themselves.
Side Dishes
This salad is filling on its own but pairs beautifully with rustic garlic bread or a crisp green salad dressed simply with lemon and olive oil. If you’re hosting a barbecue, it’s terrific alongside grilled vegetables or a chilled bean salad for a well-rounded meal.
Creative Ways to Present
For a fun gathering, try serving this Chimichurri Steak Pasta Salad Recipe in individual mason jars or colorful bowls that showcase the layers of pasta, steak, and veggies. You can also spoon it over a bed of mixed greens to turn it into a vibrant entrée salad or use it as a hearty filling for pita pockets.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors only deepen with time, though the pasta may absorb some dressing and soften slightly. Give it a quick toss and maybe an extra splash of olive oil or lemon juice before serving again.
Freezing
Because of the fresh herbs, mozzarella, and pasta texture, freezing this salad is not recommended. It’s best enjoyed fresh or stored chilled in the fridge for a few days.
Reheating
This dish is meant to be enjoyed cold or at room temperature, so reheating is unnecessary. If you prefer it warm, consider removing the steak pieces and gently warming them separately. Then add them back to the salad to maintain the fresh, vibrant textures and flavors.
FAQs
Can I use a different cut of steak for the Chimichurri Steak Pasta Salad Recipe?
Absolutely! While ribeye is wonderful for its juiciness and flavor, flank steak, sirloin, or even skirt steak work beautifully too. Just adjust the cooking time to your preferred level of doneness.
Is it possible to make this recipe vegetarian?
You can make a vegetarian version by omitting the steak and adding grilled or roasted vegetables like zucchini, mushrooms, or eggplant. Adding extra mozzarella or a protein like chickpeas can keep it hearty.
How long can I prepare this salad in advance?
Making the salad a few hours ahead or even the day before allows the flavors to develop wonderfully. Just wait to add the steak until closer to serving if you want it freshest.
What type of pasta works best in this recipe?
Short, sturdy pastas such as penne, rotini, or farfalle are ideal because they hold onto the dressing and mix-ins well without getting mushy.
Can I substitute fresh herbs with dried versions?
Fresh herbs really make a difference in the brightness and overall flavor of this salad. If you must use dried, use them sparingly and supplement with extra fresh lemon juice to add some vibrant lift.
Final Thoughts
This Chimichurri Steak Pasta Salad Recipe is exactly the kind of dish that becomes a personal favorite—a perfect balance of indulgent steak, fresh ingredients, and a tangy dressing that brightens it all up. Whether sharing with friends or enjoying a flavorful meal any day of the week, it’s a recipe crafted to please your taste buds and bring joy to your table. I can’t wait for you to try it and make it your own!
Print
Chimichurri Steak Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Argentinian-inspired
Description
A vibrant and hearty Chimichurri Steak Pasta Salad combining tender ribeye steak, al dente pasta, fresh vegetables, and mini mozzarella balls, all tossed in a zesty chimichurri-inspired dressing. Perfect for a flavorful lunch or picnic, this salad blends savory, fresh, and tangy flavors in a satisfying dish.
Ingredients
Pasta and Steak
- 12 oz pasta of choice
- 1 lb ribeye steak or any other preferred cut
- Salt and pepper, to taste
Salad Base
- 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
- 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
- Salt and pepper, to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook following package instructions until al dente. Drain well and set aside to cool.
- Prepare and Cook the Steak: Season the ribeye steak generously with salt and pepper on both sides. Heat a large pan or grill over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or until desired doneness. Remove from heat and let it rest for several minutes to let juices redistribute before slicing.
- Mix the Salad Base: In a large salad bowl, combine the cooked pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mini mozzarella balls, cilantro, parsley, finely chopped shallot, and minced garlic.
- 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 salt and 1/2 teaspoon pepper. Pour the dressing over the salad base.
- Add Steak and Toss: Slice the rested steak into bite-sized pieces and add to the salad bowl. Toss everything thoroughly until all ingredients are well coated with the dressing.
- Chill or Serve: Serve immediately at room temperature or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to marinate. Stir gently again before serving.
Notes
- For best flavor, allow the salad to chill for at least 30 minutes before serving to meld the flavors together.
- You can substitute ribeye steak with sirloin or flank steak as preferred.
- Use fresh roasted corn when in season or thaw frozen roasted corn for convenience.
- Adjust seasoning in the dressing according to taste preference.
- This salad can be made a few hours ahead and refrigerated; add mozzarella just before serving to prevent it from becoming too soft.
