Description

This Chimichurri Steak Pasta Salad is a vibrant and flavorful dish combining perfectly cooked ribeye steak, al dente pasta, fresh vegetables, and a zesty homemade chimichurri-inspired dressing. Ideal for a hearty lunch or dinner, this salad blends the smoky, juicy steak with sweet roasted corn, juicy cherry tomatoes, creamy mozzarella, and fresh herbs for a refreshing yet satisfying meal.

Ingredients

Scale

Pasta and Steak

12 oz pasta of choice
1 lb ribeye steak or any preferred cut
Salt and pepper, to taste

Vegetables and Cheese

1.5 cups roasted corn (fresh or frozen)
16 oz cherry tomatoes, quartered
16 oz jar roasted red peppers, chopped
8 oz mini mozzarella balls

Herbs and 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
Salt and pepper, to taste (about 1 tsp salt and 1/2 tsp pepper)

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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 package instructions until al dente. Drain the pasta 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 doneness, or cook longer to your preferred level. Remove the steak and let it rest for several minutes to allow the juices to redistribute.
Mix the Salad Base: In a large bowl, combine the cooked and cooled pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mini mozzarella balls, chopped cilantro, parsley, shallot, and minced garlic.
Make the Dressing: In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, and freshly squeezed lemon juice. Season the dressing with salt and pepper to taste, starting with about 1 teaspoon salt and 1/2 teaspoon pepper. Pour the dressing over the salad ingredients.
Add Steak and Toss: Slice the rested steak into bite-sized pieces and add it to the salad bowl. Toss all the ingredients thoroughly until everything is evenly coated with the dressing.
Chill or Serve: Serve the salad immediately at room temperature or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld. Stir once more before serving.

Notes

For best results, use fresh herbs; if unavailable, dried herbs can be substituted but reduce quantities to avoid overpowering the salad.
The salad can be prepared in advance and refrigerated, making it a great make-ahead meal.
Feel free to swap ribeye with sirloin or flank steak for a leaner option.
Roasted corn adds smokiness; if not available, fresh grilled corn can be used.
This salad can be served as a main dish or a hearty side.