Chimichurri Steak & Roasted Corn Pasta Salad Recipe

This mouthwatering Chimichurri Steak & Roasted Corn Pasta Salad combines juicy, perfectly seared steak with a medley of fresh vegetables and herbs in a zingy dressing that brings everything together beautifully. Ready in just 40 minutes, this pasta salad is substantial enough for a main course yet versatile enough for potlucks and meal prep. The bright, herbaceous chimichurri elements infuse every bite with flavor, while the contrast of tender steak, sweet corn, and chewy pasta creates a satisfying texture experience you’ll crave again and again.

Why You’ll Love This Recipe

• Perfect for any season: While this pasta salad shines at summer barbecues, the combination of roasted corn, steak, and bright herbs makes it delicious year-round.
• Make-ahead friendly: This salad actually tastes better after it sits for a while, making it perfect for meal prep or preparing ahead for gatherings.
• Balanced and satisfying: With protein from the steak, carbs from the pasta, and plenty of vegetables, this is a complete meal in one bowl.
• Customizable: The recipe is flexible and forgiving, allowing you to adjust ingredients based on what you have available or your personal preferences.

this Recipe

Ingredients You’ll Need

• Pasta: Choose a shape that catches the dressing well – mafalda pasta works beautifully with its ruffled edges, but any medium-sized pasta will do the trick.
• Ribeye steak: The star protein that adds richness and depth. Its marbling creates a juicy, flavorful addition to the salad.
• Roasted corn: Brings sweet, slightly smoky notes that complement the savory steak perfectly.
• Cherry tomatoes: Add bursts of juicy freshness and lovely color contrast.
• Roasted red peppers: Contribute a sweet, smoky flavor that enhances the overall depth of the salad.
• Mini mozzarella balls: Create pockets of creamy goodness throughout the salad.
• Cilantro and parsley: The foundation of the chimichurri flavor profile, bringing bright, herbaceous notes to every bite.
• Shallot and garlic: Provide aromatic complexity and gentle heat to the dressing.
• Olive oil: Forms the base of the dressing while adding richness.
• Red wine vinegar: Delivers tanginess that balances the rich components.
• Lemon juice: Brightens everything with its fresh acidity.

Variations

Protein Swaps

Don’t feel limited to ribeye – try grilled chicken breast, shrimp, or even flank steak. For a vegetarian version, marinated and grilled portobello mushrooms make an excellent substitute with their meaty texture.

Pasta Options

While the recipe suggests mafalda pasta, experiment with other shapes like rotini, bowtie, or orecchiette – anything that will hold the dressing well. For a healthier twist, try whole wheat pasta or a legume-based pasta for extra protein.

Cheese Alternatives

Not a fan of mozzarella? Crumbled feta adds a salty tang, while cubed pepper jack brings a spicy kick. For a dairy-free version, simply omit the cheese or add diced avocado for creaminess.

Seasonal Tweaks

In winter, try adding roasted butternut squash. In spring, asparagus makes a lovely addition. The basic formula is adaptable to whatever vegetables are at their peak.

How to Make Chimichurri Steak & Roasted Corn Pasta Salad

Step 1: Cook the Pasta

Cook your chosen pasta according to package directions until al dente. Drain well and rinse with cool water to stop the cooking process. Set aside while preparing the remaining ingredients.

Step 2: Prepare and Cook the Steak

Season the ribeye generously with salt and pepper on both sides. Heat a large skillet or grill pan over medium-high heat until very hot. Sear the steak for 3-4 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Remove from heat and let rest on a cutting board.

Step 3: Assemble the Salad Base

In a large mixing bowl, combine the cooked pasta, roasted corn, quartered cherry tomatoes, chopped roasted red peppers, mini mozzarella balls, finely chopped cilantro and parsley, minced shallot, and garlic.

Step 4: Make the Dressing

In the same bowl, add the olive oil, red wine vinegar, and fresh lemon juice. Season with salt and pepper to taste, starting with 1 teaspoon salt and 1/2 teaspoon pepper. Toss everything together until well combined.

Step 5: Add the Steak

Slice the rested steak into bite-sized pieces against the grain. Add to the bowl with the other ingredients and gently toss again to incorporate.

Step 6: Rest and Serve

For best flavor, cover the bowl and let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Pro Tips for Making the Recipe

• Don’t overcook the pasta: Keep it al dente since it will continue to absorb dressing as it sits.
• Rest the steak properly: Allow at least 5-10 minutes before slicing to keep those flavorful juices from escaping.
• Cut vegetables uniformly: Try to keep all pieces roughly the same size for the best eating experience.
• Season in layers: Add salt and pepper to the steak before cooking and to the dressing, tasting as you go.
• Use room temperature mozzarella: Cold cheese straight from the refrigerator won’t absorb flavors as well.
• Toast the corn: If using frozen corn, toast it in a dry skillet first to enhance its sweetness and add a slight char flavor.

How to Serve

Main Course

Serve a generous portion in a wide bowl alongside crusty bread for soaking up the delicious dressing.

Side Dish

Pair smaller portions with grilled meats or seafood for a complete meal. It works particularly well alongside simple grilled chicken or fish.

Entertaining

For buffet-style serving, place in a large, shallow dish that shows off all the colorful ingredients. Provide serving tongs and a large spoon.

Garnishes

Right before serving, consider adding a sprinkle of fresh herbs, a drizzle of high-quality olive oil, or a few grinds of black pepper to brighten the presentation.

Make Ahead and Storage

Make Ahead

This salad is actually better when made a few hours ahead! Prepare everything except the steak up to 24 hours in advance. Cook and add the steak closer to serving time if you prefer it not to be fully chilled.

Storing Leftovers

Store in an airtight container in the refrigerator for 3-5 days. The flavors will continue to develop, though the pasta may absorb more of the dressing.

Refreshing Leftovers

If the salad seems dry after storage, add a small drizzle of olive oil and a squeeze of lemon juice before serving again. Give it a good toss to redistribute all ingredients.

Freezing

This pasta salad is not suitable for freezing as the vegetables and cheese will change texture significantly upon thawing.

FAQs

What’s the best cut of steak to use for this pasta salad?
While ribeye is recommended for its fantastic flavor and marbling, you can absolutely use other cuts like strip steak, sirloin, or flank steak. The key is not overcooking it – aim for medium-rare to medium doneness to keep it tender. If using a leaner cut like flank steak, consider marinating it briefly before cooking to enhance tenderness.

Can I make this pasta salad vegetarian?
Absolutely! You can omit the steak entirely for a delicious vegetarian pasta salad, or substitute it with grilled portobello mushrooms, roasted eggplant, or even extra firm tofu that’s been well-seasoned and seared. The chimichurri-inspired dressing and variety of vegetables ensure it will still be packed with flavor.

How can I make this recipe gluten-free?
Simply swap in your favorite gluten-free pasta. As noted in the recipe, Jovial’s gluten-free mafalda pasta works wonderfully, but any gluten-free pasta shape will do. Just be sure to cook it according to package directions, as gluten-free pastas sometimes have different cooking times than traditional wheat pastas.

Why is my pasta salad dry after refrigeration?
Pasta naturally absorbs liquid as it sits, which can make refrigerated pasta salad seem dry the next day. To revive leftover pasta salad, simply add a splash of olive oil, a squeeze of fresh lemon juice, or even a tablespoon of red wine vinegar, then toss well before serving. This will refresh the flavors and add back some moisture.

Final Thoughts

This Chimichurri Steak & Roasted Corn Pasta Salad brings together the best of both worlds – the satisfaction of a hearty steak dinner and the refreshing qualities of a vibrant salad. It’s one of those recipes that proves everyday meals can be extraordinary without complicated techniques. Whether you’re making it for a quick weeknight dinner, weekend meal prep, or to impress at your next gathering, this versatile dish delivers big flavors with minimal fuss. Give it a try soon – I’m confident it will earn a permanent spot in your recipe collection!

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