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
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.
Notes
- This salad can be served warm or chilled.
- Add avocado or grilled corn for extra texture and flavor.
- For a lighter version, swap feta for queso fresco or omit the cheese entirely.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Argentinian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 3g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg
