Go Back Email Link
–+ servings
chimichurri steak pasta salad

Chimichurri Steak Pasta Salad

Jacklin Altman
Beat the summer heat with this high-protein Chimichurri Steak Pasta Salad! Packed with lean steak, sweet corn, tomatoes, and an easy homemade herb dressing.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 12 cups
Calories 338 kcal

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
Chimichurri Dressing
  • 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.

Nutrition

Calories: 338kcalCarbohydrates: 26gProtein: 24gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 46mgSodium: 259mgPotassium: 687mgFiber: 4gSugar: 8gVitamin A: 1567IUVitamin C: 56mgCalcium: 48mgIron: 3mg
Keyword dinner, entree, high protein, pasta, pasta salad, steak
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!