If you know me, you know that when summer officially hits, my stove gets a serious break. When it is absolutely too hot outside to even think about eating a steaming hot meal, I immediately pivot to pasta salad mode. There is just nothing better than a cold, refreshing bowl of pasta loaded up with fresh ingredients when the temperature rises! If you are on the hunt for the absolute best summer recipes to add to your meal rotation, this Chimichurri Steak Pasta Salad is about to win a permanent spot at your table.
One of my all-time favorite summer meals is a juicy steak topped with fresh, vibrant chimichurri sauce. It is punchy, herbaceous, and screams warm weather. So I thought, why not turn those exact same incredible flavors into an epic pasta salad recipe?
Let me tell y’all, this recipe DELIVERS. It has all the smoky flavor of grilled steak and charred summer veggies, tossed in a tangy homemade chimichurri dressing that is completely irresistible. Plus, I used protein pasta for the base to keep this super filling, making it the perfect all-in-one meal.
It is also incredible for meal prep! You can whip up a massive batch on Sunday, pop it in the fridge, and have an easy, protein-packed lunch ready to grab all week long.
How to Make Chimichurri Steak Pasta Salad
The process for this salad is all about prepping your components and letting them marry together in one giant bowl.
You will start by getting your pasta going (I like this brand of protein pasta). Cook it according to the box directions, drain it, and let it cool down completely. While that is happening, you will cook up your steak and cut it into bite-sized chunks.
Next up, the veggies! To get that authentic summer cookout vibe, we are cooking the corn, red peppers, and red onions. You can throw them on the grill or toss them in the air fryer to get a little bit of that perfect, smoky char. Once they have cooled down, slice the peppers and onions, and cut that sweet summer corn right off the cob. Wash and halve your cherry tomatoes, and your salad mix-ins are ready to go.
The absolute crown jewel of this recipe is the homemade chimichurri dressing. Instead of a standard heavy mayo base, we are blending extra virgin olive oil, tangy red wine vinegar, fresh lemon juice, and a touch of honey with a massive mountain of freshly chopped parsley and cilantro. Finely diced jalapeño, fresh garlic, and red pepper flakes give it a subtle kick without overpowering the dish.
Once your dressing is whisked up, you simply dump your protein pasta, steak, charred veggies, and fresh tomatoes into a massive bowl, pour that vibrant green dressing over the top, and toss until everything is beautifully coated.
Tips and Best Practices
- Keep the pasta al dente: Since the pasta will sit and absorb the acidic chimichurri dressing, cook it just to al dente so it stays nice and firm instead of getting mushy.
- Cool your components: Make sure your cooked steak, pasta, and charred veggies have cooled down before tossing them with the fresh herbs in the dressing. Hot ingredients will wilt the parsley and cilantro!
- Let it marinate: While you can totally dive into this immediately (and trust me, it is tempting), letting it sit in the fridge for an hour or two allows the steak and pasta to really soak up all those gorgeous garlic and herb flavors.
- Adjust the heat: The jalapeño and red pepper flakes add a beautiful brightness and depth, but if you are serving this to a crowd that is sensitive to spice, just leave the jalapeño seeds completely out or cut the pepper flakes in half.
People Also Ask (FAQs)
Can I make this gluten-free? Absolutely! Just swap the protein pasta for your favorite gluten-free pasta brand. Chickpea or lentil-based pastas are great alternatives that will still keep the protein content high.
What is the best cut of steak to use? Lean cuts like top sirloin, flank steak, or London broil work beautifully for this salad. They grill up quickly, hold their shape well when chopped into chunks, and keep the recipe lighter.
How long does this keep in the fridge? Because there is no mayo or dairy in the dressing, this salad holds up amazingly well! Store it tightly covered in an airtight container in the refrigerator for up to 4 to 5 days. It actually tastes even better on day two!
Can I substitute the steak for another protein? Yes! If you want to switch things up, grilled chicken breast, shrimp, or even cubed firm tofu would taste incredible tossed in this chimichurri dressing.
More Warm Weather Meal Ideas
If you also love a refreshing meal when hot weather strikes, I’ve got you covered. Here are some of my favorite meals (hot and cold) to whip up when it’s toasty out.
- Caprese Pasta Salad is a delicious Italian twist on pasta salad
- Street Corn Pasta Salad is cool, creamy, and will have you going back for seconds
- Healthy Caesar Salad is a staple when I want something refreshing
- Healthy Burger Bowls are a refreshing take on a classic burger
- Crispy Potato Arugula Salad is bright, tangy, and delicious
Chimichurri Steak Pasta Salad
Equipment
- Stove
- Mixing Bowls
- Cutting Board
- Whisk
- Grill or Air Fryer optional
Ingredients
- 4 cups cooked protein pasta cooled
- 2 lb lean steak cooked and cut into bite-sized chunks
- 4 ears of corn cooked, cut off cob
- 2 pints cherry tomatoes chopped
- 2 red bell peppers chopped, cooked, cooled
- 2 small red onions chopped, cooked, cooled
- 2/3 cup extra virgin olive oil
- 1/2 cup + 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice about half a lemon
- 1 tbsp honey
- 1 cup packed fresh parsley finely chopped
- 1/2 cup packed fresh cilantro finely chopped
- 4 garlic cloves minced
- 1 small jalapeño seeds removed and finely diced
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil and cook your protein pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool completely.
- Cook your lean steak using your preferred summer method—either on the grill or in a hot pan—until it reaches your desired doneness (I usually opt for medium or medium well). Remove the steak from the heat, let it rest for a few minutes so the juices lock in, and then slice it into small, bite-sized chunks.
- Prepare your fresh produce by washing the tomatoes, peppers, onions, and herbs. Cut the cherry tomatoes in half and set them aside.
- Chop red bell peppers and red onions into large pieces and cook on the grill or in an air fryer until they develop a beautiful, light char on the outside. Cook the ears of corn by boiling or grilling until cooked through. Let the veggies cool down completely. Once cooled, use a sharp knife to carefully slice the corn kernels off the cob.
- Make your fresh chimichurri dressing by combining the extra virgin olive oil, red wine vinegar, fresh lemon juice, and honey in a medium bowl or jar. Finely chop your packed parsley and cilantro, mince the garlic cloves, and finely dice the jalapeño after removing the seeds. Stir the herbs, garlic, jalapeño, red pepper flakes, salt, and black pepper into the oil and vinegar mixture, whisking well until the dressing is completely integrated.
- Grab your largest mixing bowl and add the cooled protein pasta, the chopped steak chunks, the charred corn kernels, the sliced peppers and onions, and the halved cherry tomatoes. Pour the fresh chimichurri dressing generously over the top of all the ingredients. Use a large spoon or salad tongs to gently toss everything together until every noodle, veggie, and piece of steak is fully coated in the herb dressing.
- Serve the pasta salad immediately if you are ready to eat, or cover the bowl tightly and store it in the refrigerator to chill for later use or weekly meal prep.
