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
Scale
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.
