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Chimichurri Steak Pasta Salad with roasted corn and packed with herbs is bright, savory, tangy, and easy to prepare! Tossed with a lemon vinaigrette, it’s a must-make, made in one bowl, warm-weather recipe that makes for a filling main course and meal prep!
Quick to prepare, this steak and roasted corn pasta salad is nut-free, gluten-free-friendly, and can easily be made dairy-free, too.
Chimichurri Pasta Salad with Roasted Corn
Is there anything better than a homemade pasta salad in the spring and summer? It’s a staple for barbecues, picnics, and meal prep! However, I don’t love traditional versions. Instead, I switch things up with options like my chicken Caesar pasta salad and gluten-free BLT pasta salad.
Lately, this chimichurri steak salad has been a particular favorite. It was inspired by a need to use up leftover chimichurri sauce, but it turned out so tasty that I knew it needed a permanent place on the blog.
Bursting with protein and veggies, this salad is savory, filling, and full of herbaceous, tangy flavors. Even my kids can’t get enough! Plus, I find it tastes better the next day. So, I love to prepare a large batch to keep on hand for meal prep. You don’t even need to add a side.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Pasta – I love to use Jovial’s gluten-free mafalda pasta, but any short or medium-sized pasta will work.
- Steak – I prefer ribeye steak, but any cut you like best will taste great.
- Veggies – Frozen and thawed roasted corn, cherry tomatoes, roasted red peppers, shallot, and garlic add color, nutrients, and a sweet, savory, slightly smoky taste. If you have leftover grilled corn, you can use it in place of the frozen kernels.
- Mini Mozzarella Balls – These add a creamy consistency and savory, salty flavor. Feel free to experiment with any cheese you like best! Feta cheese makes a great substitution. Or, omit it completely if you need to keep this recipe dairy-free.
- Fresh Herbs – Fresh parsley and cilantro add a bright, peppery taste. If you’re not a fan of cilantro, you can use more parsley instead.
- Red Wine Vinegar – This adds a subtle sweetness and a delicious tangy taste. If needed, feel free to substitute sherry vinegar.
- Olive Oil – This creates a smooth dressing with a rich flavor. I don’t recommend using any other oil.
- Lemon Juice – Freshly squeezed lemon juice is best to add a bright, refreshing taste.
Where I Buy My Meat
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make a Steak and Roasted Corn Pasta Salad
- Boil the pasta: Cook the pasta to al dente according to the package instructions. Then, drain and set aside.
- Cook the steak: Season the steak generously with salt and pepper on both sides. Then, sear both sides in a large pan (or on the grill). Remove the steak from the heat, and let it rest while preparing the rest of the salad.
- Combine: Add all the salad ingredients to a large bowl and toss to combine. Then, slice the steak into bite-sized pieces, add it to the bowl, and toss again.
- Serve: Enjoy immediately. Or, let the pasta salad chill in the fridge for a deeper flavor.
FAQs
Made with protein, carbs, fats, and veggies, this recipe can easily be served as a filling meal on its own. However, if you want to add a side dish, it’s great with options like gluten-free garlic bread, jalapeño cheddar cornbread muffins, or a sweet cucumber salad.
You can store leftovers in an airtight container in the refrigerator for up to 3-5 days. I find it tastes even better after it sits! Just be sure to give it a quick stir to redistribute the ingredients before serving.
More Pasta Salad Recipes
- Buffalo Chicken Pasta Salad
- Caprese Pesto Pasta Salad
- Mexican Street Corn Pasta Salad
- Italian Pasta Salad
Watch The Video:
Chimichurri Steak Pasta Salad Recipe
Ingredients
- 12 oz pasta of choice*
- 1 lb ribeye steak or any other preferred cut, seasoned well with salt and pepper
- Salt and pepper
- 1.5 cups roasted corn frozen
- 16 ounce container cherry tomatoes quartered
- 16 ounce jar roasted red peppers chopped
- 8 ounce 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
Instructions
- Cook pasta according to package instructions. Set aside.12 oz pasta of choice*
- Season steak generously with salt and pepper on both sides. In a large pan (or grill), over medium high heat, sear steak for 3-4 minutes on each side. Remove from heat and let rest while preparing the rest of the salad.1 lb ribeye steak, Salt and pepper
- In a large bowl, add cooked pasta, corn, tomatoes, roasted red peppers, mozzarella, cilantro, parsley, shallot, and garlic. Add olive oil, vinegar, lemon juice, and salt and pepper to taste. We started with 1 teaspoon of salt and 1/2 tsp of pepper. Toss to combine.1.5 cups roasted corn, 16 ounce container cherry tomatoes, 8 ounce container mini mozzarella balls, 16 ounce jar roasted red peppers, 1/2 cup parsley, 1/2 cup cilantro, 1 shallot, 3 garlic cloves, 1/4 cup red wine vinegar, 1/4 cup olive oil, Juice from 1 lemon
- Cut steak into small, bite-size pieces and add to the bowl. Toss salad again until combined.
- You may serve immediately or store in the refrigerator until ready to serve. Storing it in the fridge will allow the salad to marinate and develop more in flavor!
