Description
A flavorful and hearty Chimichurri Steak & Roasted Corn Pasta Salad combining tender ribeye steak, roasted corn, juicy cherry tomatoes, and mozzarella balls, tossed in a zesty chimichurri-inspired dressing. Perfect for a protein-packed meal or side dish!
Ingredients
Units
Scale
Pasta Salad:
- 12 oz pasta of choice*
- 1 lb ribeye steak or any other preferred cut, seasoned well with salt and pepper
- Salt and pepper to taste
- 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
Herb Dressing:
- 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 the pasta: Cook the pasta according to the package instructions. Once cooked, set it aside to cool slightly.
- Cook the steak: Season the steak generously with salt and pepper on both sides. Heat a large pan (or grill) over medium-high heat, and sear the steak for 3-4 minutes on each side. Once cooked to your preferred doneness, remove from heat and allow it to rest before slicing.
- Prepare the salad ingredients: In a large mixing bowl, add the cooked and cooled pasta, roasted corn, cherry tomatoes, roasted red peppers, mini mozzarella balls, cilantro, parsley, shallot, and garlic. Mix gently to combine.
- Add the dressing: Pour in the olive oil, red wine vinegar, lemon juice, and season with salt and pepper to taste (starting with 1 teaspoon of salt and 1/2 teaspoon of pepper). Toss the salad until the dressing evenly coats all the ingredients.
- Slice the steak: Cut the steak into small, bite-sized pieces and add to the salad. Toss everything gently to combine.
- Chill or serve: You can serve the salad immediately or refrigerate it until ready to serve. Allowing it to chill will enhance the flavors as the salad marinates.
Notes
- I love Jovial’s gluten-free mafalda pasta – a great option for gluten-free eaters!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Stir the salad before serving to redistribute the ingredients and dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 68mg
