Can I make this salad in advance?

Absolutely! In fact, making it a few hours ahead (or even the day before) lets the flavors mingle and deepen. Just give it a good stir before serving and taste for seasoning.

Do I have to use ribeye steak?

Nope! Ribeye is wonderfully juicy, but sirloin, flank, or even a thinner cut like skirt steak all work well. Just be sure not to overcook leaner steaks to keep them tender.

Can I prepare this salad without a grill?

Yes! A heavy skillet or grill pan does the trick indoors. Even broiling the steak works in a pinch—just keep an eye on it to avoid overcooking.

Is this recipe gluten-free?

It can be! Just pick your favorite gluten-free pasta and double-check that your other ingredients (like the roasted peppers) are gluten-free. The rest of the salad is naturally so.

Chimichurri Steak Pasta Salad Recipe

Description

This Chimichurri Steak Pasta Salad is a flavor-packed, hearty main-course dish featuring juicy seared steak, perfectly cooked pasta, fresh vegetables, creamy mozzarella, and a vibrant chimichurri-inspired dressing. It’s a refreshing and satisfying option for picnics, gatherings, or a substantial lunch, with bold flavors, protein, and plenty of texture in every bite.

Ingredients

Units Scale

Main Salad

12 oz pasta of choice (such as gluten-free mafalda or any preferred)
1 lb ribeye steak (or other preferred cut), seasoned well with salt and pepper
1.5 cups roasted corn (frozen, thawed and roasted, or fresh)
16 oz container cherry tomatoes, quartered
16 oz jar roasted red peppers, chopped
8 oz container mini mozzarella balls

Herbs & Vegetables

1/2 cup fresh cilantro, finely chopped
1/2 cup fresh 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 (start with 1 tsp salt and 1/2 tsp pepper, adjust as needed)

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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 and set aside to cool.
Cook the Steak: Generously season the steak with salt and pepper on both sides. Heat a large pan or grill over medium-high heat and sear the steak for 3-4 minutes per side for medium rare, or to your desired doneness. Remove from heat, let it rest for a few minutes, then cut into small, bite-sized pieces.
Prepare the Salad Base: In a large 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: Add the olive oil, red wine vinegar, lemon juice, salt, and pepper to taste directly over the salad ingredients in the bowl. Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust as desired. Toss well to combine and evenly coat everything.
Add the Steak: Add the sliced steak pieces to the bowl and toss again until everything is evenly mixed and the steak is distributed throughout.
Serve or Marinate: Serve the salad immediately, or cover and chill in the refrigerator for 15–30 minutes to allow the flavors to meld further. Before serving, give it a final toss to redistribute the dressing.

Notes

Jovial gluten-free mafalda pasta is a great gluten-free option for this dish.
For meal prep, store leftovers in an airtight container in the refrigerator for up to 3-5 days.
Give leftover salad a quick stir before serving to redistribute the ingredients and flavors.
Feel free to use your favorite cut of steak or even grilled chicken as a protein variation.
Customize with your favorite fresh herbs such as mint or basil for an extra flavor twist.

Nutrition

Serving Size: about 1/6 of recipe
Calories: 540
Sugar: 6g
Sodium: 660mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 32g
Cholesterol: 70mg