There is nothing quite like the vibrant and mouthwatering fusion of flavors in this Chimichurri Steak Pasta Salad Recipe. It’s a dish that brings together juicy, perfectly seared ribeye steak with fresh pasta and a colorful medley of vegetables, all tossed in a zesty homemade chimichurri-inspired dressing. This salad is an absolute celebration of texture and taste — from the tender steak bites and creamy mozzarella pearls to the crisp herbs and tangy dressing. Whether you’re serving it for a family dinner or a friendly gathering, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
These ingredients are simple, straightforward, and essential to crafting the perfect harmony in your Chimichurri Steak Pasta Salad Recipe. Each component plays a special role, adding fresh color, bright flavor, or satisfying texture to the final dish.
- 12 oz pasta of choice: Al dente pasta serves as the hearty, comforting base that soaks up the dressing beautifully.
- 1 lb ribeye steak: Select a tender, juicy cut like ribeye for a rich, flavorful protein element that steals the show.
- Salt and pepper, to taste: Essential for seasoning the steak and dressing, bringing out all the natural flavors.
- 1.5 cups roasted corn: Adds a subtle sweetness and a pop of golden color to brighten the salad.
- 16 oz container cherry tomatoes, quartered: These bursts of juicy freshness perfectly balance the savory steak.
- 16 oz jar roasted red peppers, chopped: Smoky and tender, they add depth and a lovely vibrant hue.
- 8 oz container mini mozzarella balls: Creamy bites that melt beautifully into the mix, softening every forkful.
- 1/2 cup cilantro, finely chopped: Fresh and citrusy, cilantro infuses the salad with bright, lively notes.
- 1/2 cup parsley, finely chopped: Adds a clean, herbaceous aroma and color contrast.
- 1 shallot, finely chopped: A delicate onion flavor that enhances the overall complexity.
- 3 garlic cloves, minced: Garlic brings warmth and a savory punch that’s essential for chimichurri flavor.
- 1/4 cup olive oil: The rich base for the dressing, carrying all the flavors together seamlessly.
- 1/4 cup red wine vinegar: Provides a sharp, tangy note that balances the oil and brightens the salad.
- Juice from 1 lemon: Adds freshness and a zesty lift, amplifying every ingredient’s brightness.
How to Make Chimichurri Steak Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil — this is key for seasoning your pasta right from the start. Add your pasta and cook it until it’s perfectly al dente; you want just a little bite left to hold up against the juices from the steak and dressing. Once cooked, drain the pasta and let it cool slightly to avoid wilting the fresh ingredients later.
Step 2: Prepare and Cook the Steak
Season your ribeye steak generously with salt and pepper on both sides, which will create that irresistible crust when seared. Heat a pan or grill over medium-high heat and sear the steak for about 3 to 4 minutes per side for medium-rare perfection. Remember, letting the steak rest after cooking is crucial — it allows the juices to redistribute, keeping every bite juicy and tender. Then slice it into bite-sized pieces, ready to mingle with the salad.
Step 3: Mix the Salad Base
In a large bowl, combine your cooled pasta with the roasted corn, quartered cherry tomatoes, chopped roasted red peppers, and those delightful mini mozzarella balls. Next, toss in the finely chopped cilantro, parsley, shallot, and minced garlic to bring herbal and aromatic layers of flavor that will make your taste buds sing.
Step 4: Make the Dressing
Whisk together the olive oil, red wine vinegar, and fresh lemon juice until they create a smooth, tangy, and fragrant dressing. Season this dressing with salt and pepper to taste — don’t be shy here, as it really ties the whole salad together. Pour this vibrant dressing over the salad base, setting the stage for a truly unforgettable dish.
Step 5: Add Steak and Toss
Introduce those tender steak pieces to the salad bowl and give everything a thorough toss to ensure every forkful is bursting with flavor. The steak soaks up the dressing while still standing out as the star protein, and all the fresh ingredients meld beautifully in this step.
Step 6: Chill or Serve
You can serve this Chimichurri Steak Pasta Salad Recipe immediately at room temperature, which is perfect for a fresh burst of flavor. If you have some time, chilling it in the refrigerator for at least 30 minutes lets all those flavors mingle and deepen, creating an even more delicious experience. Give it a gentle stir before serving to redistribute the dressing and keep everything fresh.
How to Serve Chimichurri Steak Pasta Salad Recipe
Garnishes
Adding fresh garnishes is a fantastic way to elevate your presentation and flavor. Try sprinkling a little extra chopped cilantro or parsley on top for color contrast and an herbal lift. Some freshly grated parmesan or a few crushed red pepper flakes can add a lovely finishing touch, too.
Side Dishes
This salad shines as a complete meal on its own but pairs wonderfully with light sides like crusty garlic bread or a simple green salad dressed in lemon vinaigrette. For something heartier, serve it alongside grilled vegetables or roasted potatoes to complement the smoky steak flavors.
Creative Ways to Present
For gatherings, consider serving the Chimichurri Steak Pasta Salad Recipe in individual mason jars or gorgeous bowls, showcasing the vibrant layers. You can also pile it atop lettuce leaves for a refreshing wrap style or offer warm pita on the side to scoop up the salad like a delicious bite-sized appetizer.
Make Ahead and Storage
Storing Leftovers
This pasta salad keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its freshness and flavor, and be sure to give it a good stir before serving to reincorporate the dressing and redistribute the ingredients evenly.
Freezing
Because of the fresh herbs, cheese, and dressing, freezing this Chimichurri Steak Pasta Salad Recipe isn’t recommended. The texture of some ingredients may change, and it’s best enjoyed fresh or chilled for optimal taste and quality.
Reheating
If you prefer your salad warm, you can gently reheat individual portions in the microwave, but be mindful that the fresh herbs and cheese will taste best served cold or at room temperature. Alternatively, enjoy it chilled and fresh for the perfect balance of textures.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is wonderfully flavorful and tender, you can use sirloin, flank steak, or even skirt steak. Just keep an eye on cooking times to get the best doneness for your preference.
Is it possible to make this salad vegetarian?
Definitely! Simply omit the steak and consider adding grilled tofu or extra roasted vegetables to keep it hearty and satisfying without losing the essence of the Chimichurri Steak Pasta Salad Recipe.
What pasta works best in this salad?
Short pasta shapes like rotini, penne, or farfalle work best because they hold onto the dressing and mix well with the other ingredients without overwhelming the steak pieces.
Can I prepare the dressing in advance?
Yes! The dressing can be whisked up a day ahead and stored in the fridge. Just give it a good shake or whisk before adding it to your salad to recombine the ingredients fully.
How spicy is the chimichurri dressing?
This chimichurri style is mild and bright, focusing on fresh herbs, garlic, and acidity rather than heat. You can always add a pinch of chili flakes or a dash of hot sauce if you like a little kick!
Final Thoughts
If you’re craving a dish that impresses without fuss and celebrates fresh, vibrant flavors, you simply have to try this Chimichurri Steak Pasta Salad Recipe. It’s a wonderful way to bring bold, zesty, and satisfying tastes to your table with just a few simple steps. Trust me, once you taste those juicy steak bites mingling with the herby, lemony dressing and creamy mozzarella, this recipe will feel like an exciting new favorite you want to make again and again.
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Chimichurri Steak Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Argentinian-inspired
Description
A flavorful Chimichurri Steak Pasta Salad combining tender ribeye steak with al dente pasta, fresh vegetables, herbs, and a tangy homemade dressing. Perfect for a hearty lunch or light dinner with a balance of protein, fresh produce, and zesty flavors.
Ingredients
Pasta
- 12 oz pasta of choice
Steak
- 1 lb ribeye steak or any other preferred cut
- Salt and pepper, to taste
Salad Components
- 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 tsp salt, 1/2 tsp pepper)
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. Once cooked, drain and set aside to cool.
- 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 until desired doneness. Remove from heat and let it rest for several minutes before slicing to allow the juices to redistribute.
- 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. Add 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. Add the steak to the salad bowl. Toss everything thoroughly until all ingredients are evenly coated with the dressing.
- Chill or Serve: Serve immediately at room temperature or chill in the refrigerator for at least 30 minutes to allow flavors to meld and the salad to marinate. Stir again just before serving.
Notes
- Use fresh or frozen roasted corn depending on availability.
- Adjust steak cooking time to preferred doneness.
- Can substitute ribeye with sirloin or flank steak.
- Salad can be served cold or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
