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

Description

This Chimichurri Steak Pasta Salad combines tender, flavorful steak with al dente pasta, roasted corn, cherry tomatoes, mini mozzarella balls, and roasted red peppers, all tossed in a fresh, zesty chimichurri-style dressing made with cilantro, parsley, garlic, olive oil, and red wine vinegar. Perfect as a hearty main course salad, it’s vibrant, satisfying, and packs a punch of bold flavors, making it an ideal dish for warm-weather gatherings or meal prepping.

Ingredients

Units Scale

Pasta & Protein

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

Salad Mix-Ins

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 & 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

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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 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 it reaches your 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 together 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

Let the steak rest after cooking for optimal juiciness.
Substitute any pasta shape according to your preference.
The salad can be made ahead and refrigerated; flavors will intensify as it marinates.
For a different protein, try grilled chicken or shrimp in place of steak.
Vegan option: Skip the steak and mozzarella, and add grilled tofu or more veggies.

Nutrition

Serving Size: 1/6 of recipe
Calories: 530
Sugar: 6g
Sodium: 680mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 4g
Protein: 29g
Cholesterol: 70mg