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
Scale
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.
