Description
This Chimichurri Steak & Roasted Corn Pasta Salad blends juicy grilled steak, roasted corn, fresh herbs, and tender pasta tossed in a zesty chimichurri dressing for a bold, colorful, and refreshing meal.
Ingredients
Scale
- 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
Instructions
- Preheat Your Equipment: Heat grill pan or skillet over medium-high heat. Boil salted water for pasta.
- Combine Ingredients: Cook pasta until al dente, then drain and rinse lightly. Set aside.
- Prepare Your Cooking Vessel: Season steak with salt and pepper and grill 3–4 minutes per side, or until desired doneness. Rest 10 minutes before slicing.
- Assemble the Dish: In a large bowl, combine pasta, roasted corn, cherry tomatoes, roasted red peppers, mozzarella balls, and sliced steak.
- Cook to Perfection: In a small bowl, whisk olive oil, red wine vinegar, lemon juice, shallot, garlic, cilantro, and parsley to make chimichurri dressing.
- Finishing Touches: Pour dressing over the salad and toss gently until everything is coated. Season to taste.
- Serve and Enjoy: Serve warm or chilled with an extra drizzle of dressing on top.
Notes
- Use fresh herbs for the brightest flavor.
- Let the steak rest before slicing to keep it juicy.
- Can be served cold the next day — the flavors deepen beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg