Can I use pre-cooked steak or leftover steak for this recipe?

Absolutely! This recipe is a brilliant way to repurpose leftover steak. Just slice it thinly and toss it in with the other ingredients. The chimichurri dressing will add moisture and flavor, revitalizing even day-old steak.

How can I make this recipe more budget-friendly?

Ribeye is delicious but can be pricey. Try substituting flank steak, sirloin, or even flat iron steak for a more economical option. These cuts still offer great flavor, especially when paired with the bold chimichurri dressing. Just adjust cooking times accordingly for thinner cuts.

Is there a way to prepare this dish for vegetarians?

Definitely! Substitute the steak with grilled portobello mushrooms sliced into strips, or add extra vegetables like grilled zucchini and eggplant. You could also add a can of drained and rinsed white beans or chickpeas for protein. The chimichurri dressing works beautifully with these alternatives.

Can I make this pasta salad ahead for a party?

This is actually one of the best make-ahead dishes! Prepare it up to 24 hours in advance and store it in the refrigerator. The flavors meld and intensify over time, making it even more delicious. Just give it a good toss before serving and consider adding a small splash of olive oil or lemon juice to refresh it.

Chimichurri Steak Pasta Salad Recipe

Name: Chimichurri Steak Pasta Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Argentinian-American fusion
Ingredients: 12 oz pasta of choice; 1 lb ribeye steak or any other preferred cut; Salt and pepper, to taste; 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; 1/4 cup olive oil; 1/4 cup red wine vinegar; Juice from 1 lemon

This vibrant Chimichurri Steak Pasta Salad combines tender, juicy steak with al dente pasta and fresh, zesty herbs for an unforgettable meal that works equally well as a satisfying dinner or impressive potluck contribution. Ready in just 40 minutes, this flavor-packed dish marries traditional Argentine chimichurri flavors with hearty pasta and savory steak in a way that’ll have everyone asking for seconds!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The combination of herbs, tangy vinegar, and savory steak creates an explosion of flavors that dance on your palate with every bite.
Make-Ahead Magic: This salad actually gets better as it sits, making it perfect for meal prep or preparing ahead for gatherings.
Complete Meal in One Dish: With protein, carbs, and vegetables all in one bowl, you’ve got a balanced meal without needing to prepare separate sides.
Versatile Serving Options: Enjoy it warm, at room temperature, or cold from the fridge – it’s delicious every way!

Ingredients You’ll Need

Pasta: Use any medium-shaped pasta like rotini, penne, or bow ties that will hold the dressing well in all their nooks and crannies.
Ribeye Steak: The star of the show! Provides rich, meaty flavor and satisfying protein. Can be substituted with sirloin, flank, or skirt steak if preferred.
Roasted Corn: Adds sweet pops of flavor and beautiful color contrast. The slight char from roasting brings depth to the overall dish.
Cherry Tomatoes: Provide juicy bursts of freshness and acidity that balance the richness of the steak perfectly.
Roasted Red Peppers: Their smoky sweetness adds complexity and a gorgeous pop of color to the salad.
Mini Mozzarella Balls: Creamy little pockets of mild cheese that complement the bold flavors of the chimichurri.
Cilantro and Parsley: The foundation of chimichurri – these herbs bring bright, fresh flavors that cut through the richness of the steak.
Shallot: Offers a milder, more elegant onion flavor that won’t overpower the other ingredients.
Garlic: Provides essential pungency that defines chimichurri and wakes up all the other flavors.
Olive Oil: Forms the base of the chimichurri dressing, carrying all those fantastic flavors throughout the salad.
Red Wine Vinegar: Adds tang and brightness, balancing the rich olive oil and steak.
Lemon Juice: A final acidic punch that ties everything together and makes the flavors sing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try grilled chicken breast or shrimp instead of steak for a lighter option. For a vegetarian version, use grilled portobello mushrooms or add extra mozzarella and some white beans.

Pasta Alternatives

Make it gluten-free by using your favorite gluten-free pasta, or try it with pearl couscous or orzo for a different texture experience.

Heat Level Adjustments

Add 1-2 finely chopped jalapeños or a pinch of red pepper flakes to the chimichurri for a spicier kick that works beautifully with the steak.

Cheese Options

Swap the mozzarella for crumbled feta, goat cheese, or even some shaved parmesan for a different flavor profile.

How to Make Chimichurri Steak Pasta Salad

Step 1: Prepare the Pasta

Cook your pasta according to package instructions until just al dente. Drain well and set aside to cool slightly. Don’t rinse it – the starch helps the dressing cling better.

Step 2: Cook the Steak

Season your ribeye generously with salt and pepper on both sides. Heat a large skillet or grill over medium-high heat until very hot. Sear the steak for 3-4 minutes per side for medium-rare (adjust time for your preferred doneness). Remove from heat and let rest for at least 5 minutes before slicing.

Step 3: Assemble the Salad Base

In a large mixing bowl, combine the cooked pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, and mini mozzarella balls.

Step 4: Create the Chimichurri Dressing

Add the finely chopped cilantro, parsley, shallot, and minced garlic to the bowl. Pour in the olive oil, red wine vinegar, and fresh lemon juice. Season with salt and pepper to taste, starting with about 1 teaspoon of salt and 1/2 teaspoon of pepper.

Step 5: Finish with Steak

Slice the rested steak into bite-sized pieces against the grain. Add to the salad and gently toss everything together until well combined.

Step 6: Let Flavors Meld

For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop fully. The salad can be served immediately, but it truly gets better with a little rest time.

Pro Tips for Making the Recipe

Cook the Pasta Properly: Slightly undercook the pasta (very al dente) since it will continue to absorb the dressing.
Rest the Steak: Don’t skip the resting period after cooking the steak – this ensures the juices redistribute for maximum flavor and tenderness.
Slice Against the Grain: Cut your steak perpendicular to the muscle fibers for the most tender bites.
Season Generously: Don’t be shy with salt and pepper – they bring all the flavors together. Taste and adjust before serving.
Make Extra Chimichurri: The herb mixture is fantastic on everything from eggs to sandwiches, so consider doubling that portion for other meals.

How to Serve

Main Course

Serve a generous portion with some crusty bread on the side for sopping up the delicious chimichurri dressing.

Side Dish

Offer smaller portions alongside grilled chicken or fish for a complete meal that impresses with minimal effort.

Party Platter

For entertaining, serve in a large, shallow bowl garnished with extra herbs, lemon wedges, and perhaps some sliced avocado around the edges.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making this salad often even better the next day!

Make Ahead Tips

You can prepare all components separately up to a day ahead – cook and refrigerate pasta, grill the steak and refrigerate whole, and mix the chimichurri ingredients. Combine everything about 30-60 minutes before serving.

Reheating

This salad is designed to be enjoyed cold or at room temperature, but if you prefer the steak warm, you can quickly sear the steak pieces in a hot pan before adding to the cold salad.

FAQs

Can I use pre-cooked steak or leftover steak for this recipe?

Absolutely! This recipe is a brilliant way to repurpose leftover steak. Just slice it thinly and toss it in with the other ingredients. The chimichurri dressing will add moisture and flavor, revitalizing even day-old steak.
How can I make this recipe more budget-friendly?

Ribeye is delicious but can be pricey. Try substituting flank steak, sirloin, or even flat iron steak for a more economical option. These cuts still offer great flavor, especially when paired with the bold chimichurri dressing. Just adjust cooking times accordingly for thinner cuts.
Is there a way to prepare this dish for vegetarians?

Definitely! Substitute the steak with grilled portobello mushrooms sliced into strips, or add extra vegetables like grilled zucchini and eggplant. You could also add a can of drained and rinsed white beans or chickpeas for protein. The chimichurri dressing works beautifully with these alternatives.
Can I make this pasta salad ahead for a party?

This is actually one of the best make-ahead dishes! Prepare it up to 24 hours in advance and store it in the refrigerator. The flavors meld and intensify over time, making it even more delicious. Just give it a good toss before serving and consider adding a small splash of olive oil or lemon juice to refresh it.

Final Thoughts

This Chimichurri Steak Pasta Salad is a celebration of bold flavors and satisfying textures that brings restaurant-quality taste to your home kitchen with minimal effort. Whether you’re meal prepping for the week, planning a picnic, or looking to impress dinner guests, this versatile dish delivers every time. The beautiful combination of herbs, juicy steak, and colorful vegetables makes it as visually appealing as it is delicious. Give it a try—I’m confident it will earn a permanent spot in your recipe collection!