If you’re searching for a refreshing yet hearty dish that bursts with vibrant flavors, I have just the thing for you: the Chimichurri Steak Pasta Salad Recipe. This salad is a colorful celebration of tender, juicy steak mingling with perfectly cooked pasta and a lively chimichurri dressing that brings everything to life. Each bite balances savory, tangy, and fresh notes that will have you reaching for seconds and feeling like you’ve discovered a new favorite for summer barbecues, casual dinners, or impressive potlucks.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the creaminess of the mozzarella to the bright, herbaceous punch of the chimichurri dressing. Together, they create a dish that’s not just filling but also vivid in texture and color, making it as much a feast for your eyes as for your taste buds.
- 12 oz pasta of choice: Pick your favorite shape; fusilli or penne works brilliantly to hold onto the dressing.
- 1 lb ribeye steak: Ribeye is ideal for its marbling and flavor, but feel free to use your preferred cut.
- Salt and pepper, to taste: Essential for seasoning the steak and dressing perfectly.
- 1.5 cups roasted corn: Adds a smoky sweetness and a delightful pop.
- 16 oz container cherry tomatoes, quartered: Juicy bursts of acidity that brighten up the salad.
- 16 oz jar roasted red peppers, chopped: Sweet and smoky, these peppers deepen the flavor profile.
- 8 oz container mini mozzarella balls: For creamy, melty pockets of deliciousness.
- 1/2 cup cilantro, finely chopped: Brings a fresh and slightly citrusy note to the chimichurri.
- 1/2 cup parsley, finely chopped: Adds herbal brightness and color contrast.
- 1 shallot, finely chopped: Gently sharp and sweet, giving subtle depth to the dressing.
- 3 garlic cloves, minced: A must-have for that unmistakable chimichurri kick.
- 1/4 cup olive oil: The rich base that ties the chimichurri dressing together.
- 1/4 cup red wine vinegar: Adds acidity and a slight tang to balance the oil and herbs.
- Juice from 1 lemon: Fresh lemon juice elevates the brightness of the salad beautifully.
How to Make Chimichurri Steak Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil—this step is key for perfectly seasoned pasta. Cook your chosen pasta according to the package instructions until it’s al dente, which means it still has a pleasant bite. Once cooked, drain well and set the pasta aside to cool, helping the salad maintain a fresh texture without becoming mushy.
Step 2: Sear the Steak
While your pasta cools, season the ribeye steak generously with salt and pepper on both sides. Heat a large skillet or grill over medium-high heat, then sear the steak for about 3 to 4 minutes per side for a juicy medium-rare finish. Remember to let the steak rest after cooking for several minutes to allow those delicious juices to redistribute, ensuring every bite is tender and flavorful.
Step 3: Prepare the Salad Base
Grab a large salad bowl and toss together the cooked pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, and mini mozzarella balls. Then add the finely chopped cilantro, parsley, shallot, and minced garlic—these fresh herbs and aromatics form the backbone of that irresistible chimichurri flavor.
Step 4: Whisk the Chimichurri Dressing
In a small bowl or measuring cup, combine the olive oil, red wine vinegar, and freshly squeezed lemon juice. Season with salt and pepper, starting with about one teaspoon of salt and half a teaspoon of pepper, then adjust to your taste. Whisk the ingredients until well emulsified to create a vibrant, tangy dressing that brings harmony to the dish.
Step 5: Combine Steak and Salad
Slice your rested steak into bite-sized pieces, making it easy to mix into the salad and scoop up in every forkful. Add the steak to the salad bowl and pour the chimichurri dressing over everything. Toss gently but thoroughly, ensuring that all the ingredients are evenly coated and ready to deliver a symphony of textures and flavors in every bite.
Step 6: Chill or Serve
You have two delicious options here: serve the salad immediately at room temperature for a fresh, lively experience or chill it in the refrigerator for at least 30 minutes so the flavors meld and intensify. Just give the salad a good stir before serving to redistribute the dressing and keep every forkful as vibrant as the first.
How to Serve Chimichurri Steak Pasta Salad Recipe
Garnishes
To add an extra pop of flavor and texture, try garnishing with fresh herb sprigs like parsley or cilantro, a sprinkle of finely chopped red chili for some heat, or even a few shavings of Parmesan cheese. These toppings elevate the presentation and introduce layers of taste that complement the existing flavors beautifully.
Side Dishes
This salad is a complete meal on its own but pairs wonderfully with light sides such as grilled vegetables, a crusty baguette, or even a simple green salad with a citrus vinaigrette. These accompaniments balance the richness of the steak and mozzarella, creating a well-rounded dining experience.
Creative Ways to Present
For entertaining, serve the Chimichurri Steak Pasta Salad Recipe in individual mason jars or shallow bowls, layering the salad base and steak for a visually striking effect. Alternatively, use colorful serving platters to showcase the salad’s vibrant ingredients, encouraging your guests to dig in and enjoy the feast.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chimichurri Steak Pasta Salad Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing the flavors to continue melding while maintaining the salad’s fresh texture. Just give it a good stir before serving to redistribute the dressing.
Freezing
Because of the fresh herbs, mozzarella, and pasta, this salad is not ideal for freezing as the texture and flavors may degrade upon thawing. It’s best enjoyed fresh or refrigerated, so plan to consume within a few days for the best experience.
Reheating
This salad is typically served cold or at room temperature, so reheating is not recommended. However, if you prefer a warm bite, gently reheat just the steak slices and toss them with the cold salad to preserve freshness and texture in the pasta and vegetables.
FAQs
Can I use a different type of steak for this recipe?
Absolutely! While ribeye provides great marbling and flavor, you can substitute it with sirloin, flank steak, or even skirt steak. Just adjust cooking times accordingly to reach your preferred doneness.
Is this salad suitable for meal prep lunches?
Yes, it’s a fantastic option for meal prep since it can be stored in the fridge and eaten cold or at room temperature. Just keep the dressing mixed in to let the flavors develop.
Can I make the chimichurri dressing ahead of time?
Definitely! The dressings tastes even better after resting for a few hours or overnight. Just keep it refrigerated and give it a good whisk before tossing with the salad.
What pasta shape works best in this salad?
Short pastas like fusilli, penne, or farfalle are ideal because their nooks and curves capture the dressing and ingredients, making every bite flavorful.
How can I make this recipe vegetarian-friendly?
Omit the steak and add grilled vegetables or your favorite plant-based protein like marinated tofu or chickpeas to maintain heartiness while keeping it vegetarian.
Final Thoughts
This Chimichurri Steak Pasta Salad Recipe has become a personal favorite because it packs so much deliciousness into one bowl—bright, fresh herbs, juicy steak, creamy mozzarella, and perfectly al dente pasta, all tied together by a zesty chimichurri dressing. Whether you’re cooking for family, friends, or just yourself, this dish never disappoints and is sure to become a go-to recipe in your kitchen too. Give it a try and enjoy a vibrant, satisfying meal that feels like a true celebration of flavors.
Print
Chimichurri Steak Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Argentinian-inspired
Description
A vibrant and hearty Chimichurri Steak Pasta Salad combining tender seared ribeye with al dente pasta, fresh vegetables, and a zesty homemade chimichurri dressing. This salad is perfect for a flavorful lunch or a satisfying dinner, offering a blend of textures and bold flavors from sweet roasted corn, juicy cherry tomatoes, creamy mozzarella, and fragrant herbs.
Ingredients
Pasta and Steak
- 12 oz pasta of choice
- 1 lb ribeye steak or any other preferred cut
- Salt and pepper, to taste
Vegetables and 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 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 teaspoon salt and 1/2 teaspoon pepper)
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. Once cooked, drain and set aside to cool.
- Prepare 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 cook to your desired doneness. Remove from heat and let it rest for several minutes to allow the juices to redistribute before slicing.
- Combine salad ingredients: In a large salad bowl, mix 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 chimichurri dressing: In a small bowl or measuring cup, whisk together olive oil, red wine vinegar, and freshly squeezed lemon juice. Season with salt and pepper to taste. Pour the dressing over the salad base.
- Add sliced steak: 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.
- Serve or chill: Serve immediately at room temperature or refrigerate for at least 30 minutes to let the flavors meld. Stir again just before serving.
Notes
- For the best steak flavor, let the steak rest after cooking to keep it juicy.
- You can substitute ribeye with sirloin or flank steak based on preference or budget.
- Using fresh roasted corn adds sweetness, but frozen corn works well too.
- This salad can be served as a main dish or a hearty side.
- Chilling the salad enhances flavor development but is optional if you prefer it fresher.
- Adjust salt and pepper in the dressing according to your taste preferences.
