Name: Chimichurri Steak & Roasted Corn Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 12 oz pasta of choice; 1 lb ribeye steak (or preferred cut), seasoned with salt and pepper; 1.5 cups roasted corn (frozen or fresh); 16 oz cherry tomatoes, quartered; 16 oz jar roasted red peppers, chopped; 8 oz mini mozzarella balls; 1/2 cup fresh cilantro, finely chopped; 1/2 cup fresh parsley, finely chopped; 1 shallot, finely chopped; 3 garlic cloves, minced; 1/4 cup olive oil; 1/4 cup red wine vinegar; Juice of 1 lemon; Salt and pepper, to taste

There’s something so satisfying about a dish that combines the heartiness of steak, the freshness of herbs, and the comfort of pasta. This Chimichurri Steak & Roasted Corn Pasta Salad is that perfect balance — smoky, herby, tangy, and full of texture. Every bite feels like summer in a bowl, yet it’s hearty enough to enjoy year-round.

Behind the Recipe

This recipe came to life on a weekend when I had leftover grilled steak and a craving for something bright and refreshing. Mixing it into pasta with roasted corn and a quick homemade chimichurri created magic. It’s the kind of dish that tastes like it took hours, but really comes together with simple, wholesome ingredients and bold flavors.

Recipe Origin or Trivia

Chimichurri hails from Argentina and Uruguay, known as the ultimate steak companion. Traditionally made with parsley, garlic, olive oil, vinegar, and lemon, it’s zesty, aromatic, and adds instant vibrancy to any dish. Pairing it with pasta and roasted vegetables turns this classic sauce into a complete, flavor-packed meal — a creative twist on two culinary favorites.

Why You’ll Love Chimichurri Steak & Roasted Corn Pasta Salad

This dish is a flavor explosion that brings together smoky meat, creamy cheese, and bright herbs.

Versatile: Great as a main course, side dish, or picnic star.

Budget-Friendly: Uses simple, fresh ingredients you can find anywhere.

Quick and Easy: Ready in under 40 minutes with minimal prep.

Customizable: Swap the steak for chicken or tofu, or use your favorite pasta.

Crowd-Pleasing: The colors and flavors make it a hit at any gathering.

Make-Ahead Friendly: Tastes even better as the flavors meld overnight.

Great for Leftovers: Perfect cold the next day, no reheating needed.

Chef’s Pro Tips for Perfect Results

These little secrets make a big difference in taste and texture.

Cook the pasta al dente: It should hold its shape and texture after mixing.
Let the steak rest: Always rest cooked steak before slicing to keep it juicy.
Use fresh herbs: Fresh parsley and cilantro give chimichurri its iconic brightness.
Toss while warm: Mixing the pasta with dressing while slightly warm helps it absorb flavor.
Balance acidity: Adjust the lemon and vinegar to your taste — tang is key here.

Kitchen Tools You’ll Need

You don’t need anything fancy, just a few trusty basics.

Large Pot: For boiling pasta.
Grill Pan or Skillet: To cook the steak to perfection.
Mixing Bowls: For tossing the salad and making the chimichurri.
Sharp Knife: For slicing steak and chopping herbs.
Cutting Board: To prep your veggies and herbs.
Whisk or Spoon: For mixing the dressing.

Ingredients in Chimichurri Steak & Roasted Corn Pasta Salad

This vibrant mix of ingredients creates a medley of flavor and texture.

Pasta: 12 oz, any type you like (penne, fusilli, or rotini). The base that ties everything together.
Ribeye Steak: 1 lb, seasoned with salt and pepper. Juicy, flavorful, and perfectly grilled.
Salt and Pepper: To season the steak and pasta water.
Roasted Corn: 1.5 cups, sweet and smoky, adds a delicious crunch.
Cherry Tomatoes: 16 oz, quartered. Brings a burst of freshness and color.
Roasted Red Peppers: 16 oz jar, chopped. Adds a tangy, smoky note.
Mini Mozzarella Balls: 8 oz container. Creamy and mild, balances the spice.
Cilantro: ½ cup, finely chopped. Adds bright herbal flavor.
Parsley: ½ cup, finely chopped. The star of the chimichurri.
Shallot: 1, finely chopped. Adds a mild, aromatic sweetness.
Garlic Cloves: 3, minced. Deepens the chimichurri flavor.
Olive Oil: ¼ cup. Smooth and rich, the base of the dressing.
Red Wine Vinegar: ¼ cup. Brings acidity and brightness.
Lemon Juice: From 1 lemon. Adds zest and balances the richness.

Ingredient Substitutions

Want to switch things up? Here’s how.

Ribeye Steak: Use flank, sirloin, or grilled chicken for a lighter option.
Mozzarella Balls: Try feta or goat cheese for extra tang.
Red Peppers: Fresh grilled bell peppers make a great alternative.
Pasta: Use whole wheat, chickpea, or gluten-free pasta as needed.
Herbs: Swap cilantro for basil if you prefer a different flavor profile.

Ingredient Spotlight

Ribeye Steak: Rich and marbled, it stays tender and flavorful even after cooling.

Chimichurri Sauce: A fresh blend of parsley, cilantro, garlic, and vinegar — the hero that brings the whole salad to life.

Instructions for Making Chimichurri Steak & Roasted Corn Pasta Salad

This salad is easy to make, and every step builds up layers of flavor.

Preheat Your Equipment: Heat your grill pan or skillet over medium-high heat.
Combine Ingredients: Cook pasta in salted water until al dente. Drain and rinse lightly to stop the cooking process.
Prepare Your Cooking Vessel: Season steak generously with salt and pepper, then cook for 3–4 minutes per side or until desired doneness. Let it rest for 10 minutes before slicing thinly.
Assemble the Dish: In a large bowl, combine pasta, roasted corn, cherry tomatoes, roasted red peppers, mozzarella balls, and steak slices.
Cook to Perfection: In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, shallot, garlic, cilantro, and parsley to make the chimichurri dressing.
Finishing Touches: Pour dressing over the salad and toss well to combine. Season with additional salt and pepper if needed.
Serve and Enjoy: Serve warm or chilled, garnished with a little extra parsley or cheese if desired.

Texture & Flavor Secrets

Every bite has its own personality — juicy steak, creamy mozzarella, crisp vegetables, and tender pasta. The dressing ties it all together with its zesty, herby punch. It’s a mix of smoky, tangy, creamy, and fresh flavors in one satisfying forkful.

Cooking Tips & Tricks

Use leftover grilled steak for a shortcut.
Add a pinch of chili flakes to the chimichurri for heat.
Toss gently to avoid breaking up the pasta or mozzarella balls.

What to Avoid

Overcooking pasta: It will become mushy once tossed with dressing.
Skipping rest time for steak: This can cause juices to leak into the salad and make it watery.
Overdressing: Start light and add more as needed.

Nutrition Facts

Servings: 6
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can make the chimichurri and cook the pasta a day ahead. Store separately in airtight containers. Combine everything just before serving for the freshest flavor. Leftovers last up to 3 days in the fridge.

How to Serve Chimichurri Steak & Roasted Corn Pasta Salad

Serve it in a big bowl family-style with lime wedges on the side. It pairs beautifully with crusty bread, grilled veggies, or a simple green salad.

Creative Leftover Transformations

Steak Wraps: Roll leftovers into a tortilla with a bit of dressing.
Grain Bowl: Add quinoa or rice for a heartier meal.
Cold Lunch: Enjoy straight from the fridge with an extra drizzle of olive oil.

Additional Tips

Add avocado slices for creaminess.
A touch of honey in the dressing can mellow out the acidity.
Chill before serving if you prefer a refreshing salad feel.

Make It a Showstopper

Serve it in a large shallow platter so the colors shine. Garnish with fresh herb sprigs or a sprinkle of chili flakes for contrast. Drizzle extra chimichurri on top right before serving.

Variations to Try

Spicy Kick: Add jalapeños or crushed red pepper.
Vegan Version: Skip steak and cheese, add grilled tofu or chickpeas.
Mediterranean Twist: Swap chimichurri for pesto and add olives.
Tex-Mex Style: Add black beans and diced avocado.
Creamy Dressing: Blend chimichurri with Greek yogurt for a creamy spin.

FAQ’s

Q1: Can I use leftover steak?

A1: Absolutely! It’s a great way to use up leftovers and adds depth of flavor.

Q2: What type of pasta works best?

A2: Short pasta like penne, rotini, or farfalle holds the dressing and ingredients perfectly.

Q3: Can I make it ahead of time?

A3: Yes, it’s even better after a few hours as the flavors meld.

Q4: Can I use frozen corn?

A4: Yes, roast it straight from frozen for best flavor.

Q5: What’s the best substitute for ribeye?

A5: Flank or sirloin steak work beautifully.

Q6: Can I serve it warm?

A6: Yes, it’s delicious warm or chilled.

Q7: How long does it last?

A7: Up to 3 days in the fridge.

Q8: What can I use instead of mozzarella?

A8: Feta, cotija, or even grilled halloumi are great options.

Q9: Is it gluten-free?

A9: Use gluten-free pasta to make it so.

Q10: Can I double the recipe?

A10: Definitely — it’s perfect for parties and gatherings.

Conclusion

This Chimichurri Steak & Roasted Corn Pasta Salad is a feast of flavor and color — tender steak, sweet corn, tangy dressing, and herby freshness in every bite. Trust me, this one’s a total game-changer for weeknights, picnics, or anytime you want something hearty yet refreshing.