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
Scale
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.
