Description
A vibrant and hearty Chimichurri Steak Pasta Salad featuring tender ribeye steak, al dente pasta, fresh vegetables, and a zesty dressing made with olive oil, red wine vinegar, and lemon juice. Perfect for a flavorful lunch or dinner, this salad can be served immediately or chilled to meld the delicious flavors.
Ingredients
Scale
Pasta and Steak
- 12 oz pasta of choice
- 1 lb ribeye steak or any other preferred cut
- Salt and pepper, to taste
Salad Base
- 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
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 recommended)
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 the pasta 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 cook to your desired level of doneness. Remove from heat and let the steak rest for several minutes to allow the juices to redistribute.
- Mix the Salad Base: In a large salad bowl, combine the cooked and cooled pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mini mozzarella balls, cilantro, parsley, finely chopped shallot, and minced garlic. Toss gently to combine all ingredients evenly.
- Make the Dressing: In a small bowl or measuring cup, whisk together the 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. Mix well to emulsify.
- Add Steak and Toss: Slice the rested steak into bite-sized pieces. Add the steak slices to the salad bowl with the pasta and vegetables. Pour the dressing over the salad and toss thoroughly until all ingredients are evenly coated with the dressing.
- Chill or Serve: Serve immediately at room temperature or chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to marinate. Stir well again just before serving for best flavor.
Notes
- Use any pasta of your choice; penne, fusilli, or farfalle work well.
- For a different protein, substitute ribeye steak with sirloin or flank steak.
- Roasted corn can be fresh or frozen; just ensure it’s cooked before mixing.
- Leftover salad can be stored refrigerated for up to 2 days.
- Adjust dressing seasoning based on your taste preference.
- To make it gluten-free, use gluten-free pasta.
