Discover the vibrant flavors of this Chimichurri Steak Pasta Salad Recipe, a dazzling fusion of tender, juicy steak, perfectly cooked pasta, and zesty chimichurri sauce. It’s the kind of dish that brings color, texture, and bold tastes together in a mouthwatering harmony that’s perfect for any season. Whether you’re sitting down for a casual lunch or impressing guests at a summer gathering, this recipe delivers freshness, protein, and a burst of herbal goodness you won’t soon forget.
Ingredients You’ll Need
Each ingredient plays a crucial role in creating the perfect balance of flavors and textures. From the hearty steak to the bright, herby chimichurri, these simple components come together effortlessly to build a luscious pasta salad.
- 12 oz cooked pasta (rotini or penne): Holds onto the sauce beautifully and provides a satisfying base texture.
- 1 lb flank steak or skirt steak: Tender and flavorful, ideal for slicing thin and pairing with pasta.
- Salt and pepper to taste: Essential for seasoning the steak and chimichurri just right.
- 2 tablespoons olive oil: For searing the steak to a perfect crust.
- 1 cup cherry tomatoes, halved: Adds juicy bursts of sweetness and vibrant color.
- 1/2 cup crumbled feta cheese: Brings a tangy and creamy contrast that balances the spice.
- 1/4 cup red onion, thinly sliced: Offers a mild sharpness and crunch to each bite.
- 1/2 cup arugula or baby spinach: Provides fresh, peppery greens for added color and nutrition.
- 1/4 cup chopped fresh parsley: A key herb for that bright, refreshing flavor in the chimichurri.
- 1/4 cup chopped fresh cilantro: Adds a fresh, citrusy note to the sauce.
- 3 tablespoons red wine vinegar: Offers acidity that helps tie the salsa and salad together.
- 1/3 cup olive oil (for chimichurri): The silky backbone of the sauce that carries all the herbs and seasoning.
- 2 garlic cloves, minced: Infuses bold depth with a slight pungency.
- 1/2 teaspoon crushed red pepper flakes: Adds just the right hint of heat to enliven the dish.
How to Make Chimichurri Steak Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking your choice of rotini or penne pasta according to the package instructions until it’s al dente. Once cooked, drain and rinse under cold water to halt any further cooking and help the pasta cool, making it ready to soak up the bright chimichurri flavor.
Step 2: Prepare the Steak
While the pasta cooks, season your flank or skirt steak generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat, then sear the steak for about 3 to 4 minutes on each side. This quick cook seals in the juices and develops that beautiful caramelized crust. Let the steak rest for 5 minutes before slicing thinly against the grain to ensure tender bites.
Step 3: Whisk Together the Chimichurri Sauce
In a small bowl, combine chopped parsley, cilantro, red wine vinegar, olive oil, minced garlic, crushed red pepper flakes, and a pinch of salt and pepper. Whisk until everything is well blended. This vibrant sauce is what gives the salad its signature fresh and zesty edge.
Step 4: Toss the Salad
In a large bowl, mix together the cooked pasta, sliced steak, halved cherry tomatoes, thinly sliced red onion, arugula or baby spinach, and crumbled feta cheese. Pour the chimichurri sauce over the top and toss everything gently to coat every ingredient in the herbaceous dressing. You can serve it right away or chill for 30 minutes if you prefer a cool pasta salad.
How to Serve Chimichurri Steak Pasta Salad Recipe
Garnishes
Finish your dish with a sprinkle of extra chopped parsley or a few crumbles of feta on top to enhance the visual appeal and deepen the herbal and tangy notes that make this salad shine. A light drizzle of olive oil or an extra splash of red wine vinegar can also add freshness just before serving.
Side Dishes
This salad pairs wonderfully with light sides like crusty garlic bread, grilled vegetables, or a simple green salad. These compliments won’t overshadow the bold steak and chimichurri flavor but will round out the meal perfectly.
Creative Ways to Present
For a stunning presentation, try layering the salad in individual mason jars for a picnic-friendly serving idea or assembling it in a colorful ceramic bowl paired with rustic serving utensils. Adding avocado slices or grilled corn kernels on top introduces exciting textures and flavors for your guests to savor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chimichurri Steak Pasta Salad Recipe in an airtight container in the refrigerator for up to 2 days. Keep the salad tossed with the chimichurri sauce for the best flavor retention, but know the pasta might absorb some dressing and become softer over time.
Freezing
This salad is not ideal for freezing, mainly because the pasta and fresh vegetables lose their texture. The steak also fares better fresh, so it’s best to enjoy this recipe within a couple of days when stored refrigerated.
Reheating
If you prefer the salad warm, simply reheat the steak and pasta separated in a pan or microwave and then toss together with fresh greens and chimichurri just before serving. Avoid reheating the entire salad mixed to maintain the freshness of the vegetables and herbs.
FAQs
Can I use a different type of steak for this recipe?
Absolutely! While flank or skirt steak is great for tenderness and flavor, you can substitute sirloin or ribeye if you prefer. Just adjust the cooking time to your desired doneness.
Is it possible to make the chimichurri sauce ahead of time?
Yes, chimichurri actually tastes even better after sitting for a few hours, allowing the flavors to meld. Just store it in a sealed container in the fridge and bring to room temperature before serving.
What pasta works best for this salad?
Short, sturdy pasta shapes like rotini or penne are perfect because they hold onto the chimichurri sauce nicely, giving each bite a flavorful punch.
Can I add other vegetables to the salad?
Definitely! Grilled corn, diced avocado, or even roasted peppers make excellent additions and add more texture and flavor complexity to the dish.
How spicy is this Chimichurri Steak Pasta Salad Recipe?
The crushed red pepper flakes add a gentle kick, but it’s quite mild overall. You can always adjust the amount to suit your heat preference.
Final Thoughts
This Chimichurri Steak Pasta Salad Recipe is truly a crowd-pleaser that brings something fresh, satisfying, and vibrant to the table. Whether you serve it warm or chilled, it’s a fantastic way to enjoy steak and pasta with a zesty twist. I can’t wait for you to whip it up and fall in love with the flavors as much as I have! Happy cooking and happy eating!
Print
Chimichurri Steak Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian-American
Description
A vibrant and flavorful Chimichurri Steak Pasta Salad combining tender seared flank steak, al dente pasta, fresh herbs, and tangy cherry tomatoes tossed in a zesty chimichurri dressing. Perfect as a main course for summer gatherings or a hearty meal any time of year.
Ingredients
Steak and Pasta
- 12 oz cooked pasta (rotini or penne)
- 1 lb flank steak or skirt steak
- Salt and pepper to taste
- 2 tablespoons olive oil
Salad Components
- 1 cup cherry tomatoes (halved)
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion (thinly sliced)
- 1/2 cup arugula or baby spinach
Chimichurri Sauce
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 2 garlic cloves (minced)
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking, then set aside.
- Prepare Steak: Season the steak on both sides with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat and sear the steak for 3–4 minutes per side or until desired doneness is reached. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Make Chimichurri Sauce: In a small bowl, whisk together parsley, cilantro, red wine vinegar, 1/3 cup olive oil, garlic, red pepper flakes, and a pinch of salt and pepper to create the chimichurri sauce.
- Assemble Salad: In a large bowl, combine the cooked pasta, sliced steak, cherry tomatoes, red onion, arugula or spinach, and feta cheese. Drizzle with the chimichurri sauce and toss gently to coat.
- Serve: Serve immediately or chill for 30 minutes before serving for a cold pasta salad version.
Notes
- You can use leftover steak or grilled chicken as a substitute.
- Add avocado for a creamy twist or grilled corn for a smoky flavor.
- This salad is great served warm or cold.
