If you’re hoping to impress at your next summer gathering with something bold, colorful, and absolutely bursting with flavor, look no further than Chimichurri Steak Pasta Salad. This dish brings together juicy grilled steak, vibrant herbs, zippy chimichurri, and fresh veggies, all tangled up with tender pasta. It’s a feast for your taste buds and your eyes, with every bite packing freshness, zest, and savory satisfaction. Whether you serve it warm on a weeknight or bring it chilled to a picnic, this is a pasta salad you’ll want to make again and again!

Chimichurri Steak Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients—each one here has a purpose, from the herby lift of fresh parsley to the tangy punch of red wine vinegar. The best part? They’re all easy to find, and when brought together, they make this Chimichurri Steak Pasta Salad sing with flavor and texture!

Rotini or fusilli pasta (12 ounces): These curly noodles hold all the delicious chimichurri and keep every bite lively and fun.
Flank steak or skirt steak (1 pound): Provides hearty, savory protein that pairs perfectly with the bright herbs.
Kosher salt (1 teaspoon): Essential for seasoning both your steak and your pasta water for maximum flavor.
Black pepper (1/2 teaspoon): Adds a gentle kick that complements both steak and fresh herbs.
Olive oil (1 tablespoon): Delivers richness and helps get that perfect sear on the steak.
Cherry tomatoes (1 cup, halved): Sweet, juicy bursts of color and freshness in every forkful.
Red onion (1/2, thinly sliced): Adds sharp crunch and beautiful purple flecks throughout the salad.
Crumbled feta cheese (1/2 cup): Salty and creamy, this cheese balances the acidity of the vinaigrette.
Chopped fresh parsley (1/4 cup): Offers brightness and classic chimichurri flavor.
Chopped fresh cilantro (1/4 cup): Gives herbaceous depth and vibrant green color.
Chopped fresh oregano (2 tablespoons): Brings earthy, slightly peppery notes to the chimichurri sauce.
Garlic cloves (2, minced): Infuses the chimichurri with aromatic bite.
Red pepper flakes (1/2 teaspoon): Lends a subtle, lingering heat that warms up the dressing.
Red wine vinegar (1/4 cup): Adds tanginess that wakes up all the other flavors.
Olive oil for dressing (1/2 cup): Binds the chimichurri and gives delicious body to the vinaigrette.
Salt and pepper to taste: A final adjustment so all the elements sing in harmony.

How to Make Chimichurri Steak Pasta Salad

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil, then add your rotini or fusilli. Cook the pasta according to the package directions until it’s just al dente—you want it to be tender but with a slight bite, so it holds up well in the salad. Once done, drain the pasta and rinse it under cold water to quickly stop the cooking process and keep the noodles from sticking together. Set your cooked pasta aside while you prep the steak and vegetables.

Step 2: Season and Cook the Steak

Pat your flank or skirt steak dry, then generously season both sides with kosher salt and black pepper. Heat a tablespoon of olive oil in a large skillet or grill pan over medium-high heat. When the oil shimmers, lay the steak in and let it sizzle for about 4 to 5 minutes per side, or until it reaches your preferred doneness. That incredible sear will lock in the juices and add a touch of smokiness. Transfer the steak to a cutting board and let it rest for five minutes—this keeps every slice juicy and tender.

Step 3: Make the Chimichurri

While the steak is resting, whip up the star of the show—the chimichurri sauce. In a small bowl, mix together the chopped parsley, cilantro, oregano, minced garlic, and red pepper flakes. Add the red wine vinegar and then whisk in the olive oil for a dressing that’s zesty, herby, and packed with brightness. Don’t forget to taste and season it with a bit of salt and pepper until it pops. Chimichurri is the heart of this pasta salad, tying all the flavors together!

Step 4: Assemble the Salad

Slice your rested steak thinly, going against the grain for the best texture. In a large mixing bowl, combine the cooked pasta, steak slices, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and about two-thirds of your freshly made chimichurri sauce. Toss everything gently so the dressing coats every nook and cranny, vegetables and steak included. Add a bit more salt and pepper to taste if you like.

Step 5: Dress and Serve

Right before serving, drizzle the rest of the chimichurri dressing over the top or even serve it on the side for extra flavor. You can present this Chimichurri Steak Pasta Salad slightly warm or chilled, depending on your mood or occasion. Every forkful delivers steakhouse boldness with garden-fresh appeal!

How to Serve Chimichurri Steak Pasta Salad

Garnishes

A final flourish makes all the difference. Sprinkle fresh chopped herbs—more parsley, cilantro, or even a bit of mint—over the top just before serving. Add a few extra crumbles of feta or a light dusting of black pepper for a pop of color and flavor. If you want even more pizzazz, scatter some sliced avocado or thin ribbons of basil for added creaminess and aroma.

Side Dishes

This Chimichurri Steak Pasta Salad is hearty enough to hold its own as a meal, but it’s also fabulous alongside lighter sides. Consider serving it with a crisp green salad, grilled vegetables, or a pile of garlicky toasted bread to soak up every drop of leftover dressing. For a festive touch, pair with a citrusy white wine or a simple sparkling lemonade.

Creative Ways to Present

Get playful with your presentation! Try serving the salad in individual bowls or small mason jars for easy transport to picnics or potlucks. Spoon it onto a large platter, layering the steak slices artfully over the top for a wow factor on your table. For appetizers, tuck scoops into lettuce cups or stuff into pita halves for a fun, hand-held treat—Chimichurri Steak Pasta Salad never looked (or tasted) so good!

Make Ahead and Storage

Storing Leftovers

To keep your salad tasting its best, transfer any leftovers into an airtight container and refrigerate promptly. The flavors will meld even more as it sits, making tomorrow’s lunch or snack even more irresistible. It should stay fresh and tasty for up to three days.

Freezing

While this salad is best enjoyed fresh, you can freeze portions of the cooked steak and even the chimichurri sauce separately for meal prep. However, freezing the assembled pasta salad isn’t recommended, since the fresh herbs and tomatoes lose their texture once thawed.

Reheating

This salad is designed to be enjoyed at room temperature or chilled, but if you’d like it slightly warm, simply microwave individual portions for 30 to 45 seconds or until just warmed through. Avoid overheating to preserve the freshness of the herbs and the juiciness of the steak.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! Ribeye, sirloin, or even leftover grilled steak from another meal can be delicious here. Just aim for a cut that’s tender and easy to slice thinly—your Chimichurri Steak Pasta Salad will still shine.

Is this dish gluten free?

It can be! Just use your favorite gluten-free rotini or fusilli, and every other ingredient will fit beautifully into a gluten-free diet.

Can I make the chimichurri ahead of time?

Yes, chimichurri actually improves after a few hours in the fridge! Make it up to one day ahead; just give it a stir before adding to the salad to re-emulsify the oil and vinegar.

What proteins can I use instead of steak?

Grilled chicken, shrimp, or even cubes of firm tofu can step in for steak if you’d like to switch things up. Just season them well, cook thoroughly, and follow the same steps for assembling the salad.

How can I make my Chimichurri Steak Pasta Salad more colorful?

Add in other veggies like grilled corn, chopped bell peppers, or even some fresh baby spinach! Not only do they make the salad prettier, but they also boost nutrition and flavor.

Final Thoughts

I hope this recipe inspires you to try something bold and new. Chimichurri Steak Pasta Salad is a celebration on a plate—herbaceous, savory, fresh, and just a bit zesty. Gather your friends or family, toss up a big bowl, and savor every vibrant bite. You’ll be making this one all summer long!

Chimichurri Steak Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Chimichurri Steak Pasta Salad is a vibrant and flavorful dish that combines tender steak, al dente pasta, and a zesty chimichurri dressing. Perfect for a light and satisfying meal.

Ingredients

Scale

Pasta:

12 ounces rotini or fusilli pasta

Steak:

1 pound flank steak or skirt steak
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil

Salad:

1 cup cherry tomatoes (halved)
1/2 red onion (thinly sliced)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh oregano
2 garlic cloves (minced)
1/2 teaspoon red pepper flakes

Chimichurri Dressing:

1/4 cup red wine vinegar
1/2 cup olive oil (for dressing)
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Cook pasta until al dente, drain, and rinse under cold water. Set aside.
Prepare the Steak: Season steak with salt and pepper, then cook in a skillet or grill pan until desired doneness. Let rest and slice thinly against the grain.
Make Chimichurri: Whisk together parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil.
Combine Ingredients: In a bowl, mix pasta, steak, tomatoes, onion, feta, and most of the chimichurri. Toss to coat.
Serve: Drizzle with remaining chimichurri before serving.