Chimichurri Steak Pasta Salad Recipe

Take everything you love about a zesty chimichurri, toss it with juicy steak and pasta, and you’ve got the ultimate Chimichurri Steak Pasta Salad. This vibrant dish brings together perfectly seared steak, roasted corn, sweet tomatoes, creamy mozzarella, and a punchy herb dressing—all mingling together with your favorite noodles. It’s a weeknight superstar, equally fantastic for meal prep, potlucks, or simply shaking up your regular dinner routine. Even better? It’s delightfully easy and comes together in just about 40 minutes, making it a no-brainer when you need something impressive without any fuss.

Ingredients You’ll Need

This salad is all about big, bold ingredients working in harmony. Here’s everything you’ll want to get ready:

• Pasta: Choose any shape you love; spirals or short tubes grab the dressing well. Gluten-free? Go for it!
• Ribeye Steak: Rich, tender, and marbled for lots of flavor. Other cuts work great too; just season boldly.
• Salt & Pepper: Essential for the steak and to lift every ingredient.
• Roasted Corn: Adds smoky sweetness and a pop of color. Use frozen for convenience—no shame here.
• Cherry Tomatoes: For juicy bursts of sweetness and freshness.
• Roasted Red Peppers: Give a mellow, smoky tang that plays perfectly with the herbs.
• Mini Mozzarella Balls: Little pockets of creamy, mild cheese that cool off the zingy dressing.
• Cilantro & Parsley: Finely chopped, these herbs form a chimichurri-ish backbone. Don’t skip—the flavors pop!
• Shallot: Brings a mild, oniony crunch.
• Garlic: Minced and sharp, for depth and aroma.
• Olive Oil: Helps everything come together with a bit of silkiness.
• Red Wine Vinegar: Adds brightness and a gentle tang.
• Lemon Juice: Perks things up; don’t hold back on the citrus.
• Note: Adjust the salt and pepper to your liking at the end—a pinch can go a long way.

Variations

Feeling adventurous or just missing an ingredient or two? Here’s how to make this salad your own:

• Different Protein: Try grilled chicken, shrimp, or even tofu for a lighter but still satisfying twist.
• Cheese Swap: Feta or goat cheese will add a tangy kick if mozzarella isn’t your thing.
• Herb Switch: Swap cilantro for basil or mint for a new herbal profile.
• Veggie Power: Toss in grilled zucchini, cucumber, arugula, or avocado. Anything fresh and crisp will fit right in.
• Spice Things Up: Add crushed red pepper flakes or even a diced jalapeño for some heat.
• Pasta Substitute: Quinoa or orzo work beautifully if you want to skip traditional pasta.

How to Make Chimichurri Steak Pasta Salad

Step 1: Cook the Pasta

Bring a big pot of salted water to a boil. Cook your favorite pasta shape until al dente. Drain and set aside to cool while you prep the rest.

Step 2: Sear the Steak

Pat your steak dry and season generously with salt and pepper. Heat a pan or grill over medium-high heat, then sear the steak for 3-4 minutes per side for a perfect crust. Let it rest (so you keep all those savory juices!) while assembling the salad.

Step 3: Toss the Salad

In a large bowl, combine cooked pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mozzarella balls, cilantro, parsley, shallot, and minced garlic. Drizzle with olive oil, red wine vinegar, and lemon juice. Add salt and black pepper to taste. Toss until everything is beautifully coated and glistening.

Step 4: Add Steak and Finish

Slice your rested steak into bite-sized pieces, then add it to the salad. Give everything one last generous toss so the steak gets coated with all that vibrant dressing.

Step 5: Chill or Serve

You can serve the salad right away for a super-fresh vibe, but if time allows, let it chill in the fridge for a while. The flavors become even more pronounced as they meld together.

How to Serve

This pasta salad is super versatile and a real showstopper on the table. It’s delicious both warm and cold, making it perfect for:

• Main Course: A large bowl with a chunk of crusty bread turns it into a hearty lunch or dinner.
• Picnics or BBQs: It holds up brilliantly at room temperature, no mayo needed! Perfect for grilling season.
• Potlucks: Travels well and guaranteed to impress—you’ll find yourself asked for the recipe.
• With Simple Sides: A glass of chilled white wine, or a peppery arugula salad with lemon vinaigrette goes beautifully.

Make Ahead and Storage

Storing Leftovers

The salad keeps wonderfully in an airtight container in the fridge for up to 3-5 days. Before serving leftovers, toss again to liven up the flavors, as the dressing may settle at the bottom.

Freezing

Freezing isn’t recommended—mozzarella and fresh herbs won’t reheat well, and pasta texture can suffer. Fresh is best here!

Reheating

If you must serve it warm, let it come to room temperature or gently microwave individual servings. Don’t heat too much—this salad sings when it’s cool or just barely warmed.

FAQs

Final Thoughts

This Chimichurri Steak Pasta Salad strikes the perfect balance between bold and fresh, satisfying and light. It’s fuss-free, lightning-fast to throw together, and bursting with flavor—just the way good food should be. Whether you’re in need of a quick dinner fix or something to wow friends at a gathering, this is the kind of recipe you’ll come back to again and again. Give it a try, and don’t be surprised if it becomes an instant favorite around your table!

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