Prepare to fall in love with a fresh new favorite: Chimichurri Steak & Roasted Corn Pasta Salad. Juicy sliced steak, smoky-sweet corn, tender pasta, and bursts of cherry tomato all tangle together beneath a zesty, garlicky chimichurri — it’s the ultimate mashup of all things summer and satisfying. Whether you’re hosting a backyard gathering, prepping dinners ahead for the week, or just craving a truly memorable meal, this dish is pure sunshine on a plate. Each bite delivers layers of flavor and texture, making it just as perfect served warm from the skillet as it is chilled straight from the fridge.
Ingredients You’ll Need
Every part of this dish is built from simple, colorful ingredients that pack flavor and flair. Take just a few key foods — from bright herbs to succulent steak — and let them shine in this vibrant, hearty salad.
- 12 oz pasta (rotini or penne): The curly shapes grab onto all that chimichurri goodness for flavor in every bite.
- 1 lb flank or skirt steak: Choose a well-marbled cut for a juicy, tender finish that takes on a beautiful sear.
- Salt and pepper to taste: The foundation for seasoning both the steak and pasta — don’t be shy here!
- 2 tablespoons olive oil: Used for searing steak and roasting corn, adding richness and a hint of fruitiness.
- 2 ears fresh corn (or 1 1/2 cups frozen corn): Roasting brings out a naturally sweet, smoky flavor that’s downright irresistible.
- 1 cup cherry tomatoes, halved: These bursty little gems add color, tang, and freshness to the finished salad.
- 1/4 red onion, thinly sliced: For just the right amount of bite and color contrast in your bowl.
- 1/2 cup crumbled feta or queso fresco: Creamy, salty cheese ties all the textures together and balances the bold herbs.
- 1/4 cup chopped fresh parsley (for garnish): A final sprinkle of green makes every serving feel extra festive.
- Chimichurri Sauce: This is the heart of the recipe! You’ll need:
- 1 cup fresh parsley (packed): The classic base for authentic chimichurri flavor.
- 1/2 cup fresh cilantro (optional): Adds a vibrant twist if you enjoy its citrusy notes.
- 3 cloves garlic: Essential for that signature punchy kick.
- 2 tablespoons red wine vinegar: Lends brightness that lifts the whole dish.
- 1/2 teaspoon red pepper flakes: For gentle, lively heat in every forkful.
- 1/2 teaspoon salt: Draws out flavors and balances the lush olive oil.
- 1/4 teaspoon black pepper: Bringing depth and warmth to the sauce.
- 1/2 cup olive oil: Helps every herb-infused drop cling to the pasta and steak.
How to Make Chimichurri Steak & Roasted Corn Pasta Salad
Step 1: Cook the Pasta
Start with the pasta, as it needs a little time to cool after cooking. Bring a big pot of salted water to a boil, toss in your rotini or penne, and cook just until al dente. Drain, give it a quick rinse with cool water to stop the cooking and prevent sticking, then set it aside while you prep everything else.
Step 2: Sear and Slice the Steak
Generously season the steak on both sides with salt and pepper to ensure every bite is packed with savory goodness. Heat a tablespoon of olive oil in a skillet over medium-high, then add your steak. Sear until gloriously browned, about 3–4 minutes per side, or until it reaches your favorite level of doneness. Rest the steak for at least 5 minutes (this keeps it juicy!), then slice thinly against the grain for perfectly tender strips.
Step 3: Roast the Corn
Roasted corn is where this Chimichurri Steak & Roasted Corn Pasta Salad really shines. Brush the corn with a little olive oil and roast directly over a gas burner, grill, or in a piping-hot skillet. Turn occasionally until you see charred spots all over and the kernels smell sweet and smoky — about 8–10 minutes. Once cool, carefully slice the kernels off the cob. If using frozen corn, just toss it in your hot skillet until it starts to blister and caramelize.
Step 4: Blend the Chimichurri
Make the heart and soul of this salad: the chimichurri. In a food processor, combine parsley, cilantro (if you’re a fan), garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse several times to chop everything up, then slowly pour in the olive oil as you pulse just until the mixture becomes a little saucy but still has some texture. Give it a taste — it should be bold, bright, and utterly irresistible.
Step 5: Assemble the Salad
Now comes the fun part! In a big bowl, bring together your cooked pasta, juicy steak slices, roasted corn, halved cherry tomatoes, red onion, and crumbled cheese. Drizzle over about half of your chimichurri sauce and toss it all together. Add more sauce to taste so everything gets a good coating. Top it off with a sprinkling of extra parsley, and you’re ready to serve your Chimichurri Steak & Roasted Corn Pasta Salad either warm or chilled.
How to Serve Chimichurri Steak & Roasted Corn Pasta Salad
Garnishes
Don’t skip the finishing touches! A shower of chopped parsley and a little extra crumbled feta or queso fresco brings a welcoming pop of freshness and salt to every plate. If you like a bit of extra bite, a pinch of red pepper flakes on top looks gorgeous and adds a gentle kick that echoes the chimichurri.
Side Dishes
Round out your Chimichurri Steak & Roasted Corn Pasta Salad with a loaf of crusty bread or pillowy focaccia to soak up any sauce left behind. For a lighter pairing, try a crisp green salad with citrusy vinaigrette or grilled asparagus. If you’re feeding a crowd, a simple fruit salad or grilled veggies on the side keeps things fresh and seasonal.
Creative Ways to Present
Elevate your serving style by plating the salad on a big platter, artfully arranging steak slices over the top, and drizzling with extra chimichurri for a wow factor. For picnic fun, portion the salad into mason jars or layer it in individual bowls for easy grab-and-go meals. You can even serve this salad as a filling for lettuce cups or tortillas for a playful, hand-held twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chimichurri Steak & Roasted Corn Pasta Salad, simply store it in an airtight container in the fridge. The flavors actually deepen as everything mingles, making tomorrow’s lunch even more delicious. It’ll keep nicely for up to three days, so it’s an ideal make-ahead recipe for meal prep or easy lunches.
Freezing
While pasta salads generally aren’t freezer-friendly due to the changes in texture, you can freeze components separately. Steak freezes well in an airtight bag, as does chimichurri — just defrost them in the fridge before tossing with freshly cooked pasta and veggies for a shortcut on busy days.
Reheating
This dish shines cold or at room temperature, but if you’d like it warm, just microwave individual portions for 30-45 seconds until barely warmed through. You can also gently reheat the steak and corn in a skillet, then toss with room-temperature pasta and chimichurri to preserve all the vibrant flavors.
FAQs
Can I make Chimichurri Steak & Roasted Corn Pasta Salad ahead of time?
Absolutely! This salad tastes even better after the flavors have mingled for a few hours. Just store it in the fridge and add a bit of extra chimichurri right before serving to refresh the bold, zesty notes.
Can I use a different protein besides steak?
Definitely. Grilled chicken, shrimp, tofu, or even leftover rotisserie chicken are all delicious swaps. Simply slice or cube your protein, roast or grill as needed, and use as you would the steak in the original recipe.
What if I don’t have fresh corn?
No worries! Thawed frozen corn works beautifully — just toss the kernels into a hot, oiled pan and cook until they start to char for that signature roasted flavor. It’s quick, convenient, and totally delicious.
Is there a substitute for red wine vinegar in the chimichurri?
If you’re out of red wine vinegar, try white wine vinegar or even a squeeze of lemon juice. Each lends slightly different acidity to the sauce, but all work great to keep the chimichurri lively and bright.
How spicy is this Chimichurri Steak & Roasted Corn Pasta Salad?
The salad has a gentle heat from the red pepper flakes, but it’s very family-friendly. Feel free to adjust the amount up or down to suit your heat tolerance — or set out extra flakes for spicy food fans to add at the table.
Final Thoughts
If you’ve been searching for a dish that’s bold, fresh, and easy enough for any night of the week, it’s time to try Chimichurri Steak & Roasted Corn Pasta Salad. I know you’ll love the unbeatable combination of textures and flavors, and once you taste it, this salad may just earn a permanent spot in your mealtime rotation!
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Chimichurri Steak & Roasted Corn Pasta Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Chimichurri Steak & Roasted Corn Pasta Salad is a delightful fusion dish with South American-inspired flavors. Tender steak, charred corn, and a zesty chimichurri sauce come together with pasta for a satisfying meal that can be enjoyed warm, at room temperature, or chilled. Perfect for summer gatherings or meal prep.
Ingredients
Main Ingredients:
- 12 oz pasta (such as rotini or penne)
- 1 lb flank or skirt steak
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 ears fresh corn (or 1 1/2 cups frozen corn)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta or queso fresco
- 1/4 cup chopped fresh parsley (for garnish)
Chimichurri Sauce:
- 1 cup fresh parsley (packed)
- 1/2 cup fresh cilantro (optional)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Cook the Pasta: Boil pasta in salted water, drain, rinse, and set aside.
- Prepare the Steak: Season with salt and pepper, sear in olive oil, slice thinly.
- Roast the Corn: Char corn in a skillet or grill, then cut kernels off the cob.
- Make Chimichurri Sauce: Blend parsley, cilantro, garlic, vinegar, spices, and olive oil in a food processor.
- Combine Ingredients: Toss pasta, steak, corn, tomatoes, onion, and cheese with chimichurri sauce.
- Serve: Garnish with parsley and enjoy warm or chilled.
Notes
- This dish is versatile and can be served warm, at room temperature, or cold.
- Great for meal prep or summer gatherings.
- Variation: Use grilled chicken or tofu instead of steak.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Method: Stovetop, Grilling
- Cuisine: Fusion, South American-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 390mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
