Chimichurri Pasta Salad Recipe

This Chimichurri Pasta Salad Recipe is loaded with smoky grilled corn, tender asparagus, and charred green onions tossed in a bright, herby chimichurri dressing. Topped with juicy seared steak and an extra drizzle of fresh chimichurri, it’s the perfect hearty salad that doubles as a main dish or show-stopping side.

There’s nothing better than a fresh, vibrant pasta salad that doubles as both a hearty side dish and a complete meal. This chimichurri pasta salad takes the bold flavors of traditional chimichurri sauce and turns it into a dressing that coats pasta, grilled vegetables, and (if you’d like) perfectly seared steak. It’s the kind of dish that makes your taste buds dance and looks just as impressive as it tastes—ideal for cookouts and weeknight dinners.

Ingredients for Chimichurri Pasta Salad with Steak

Here’s what you’ll need to make this flavorful dish.

• Chimichurri ingredients: Fresh parsley, cilantro, jalapeño, shallot, garlic, oregano, red pepper flakes or Aleppo pepper, red wine vinegar, olive oil, salt, and black pepper. You can also add a splash of lemon juice or swap in white wine vinegar if that’s what you have on hand.
• Pasta and vegetables: Short-cut pasta like penne pasta, rotini, or fusilli, plus corn on the cob, asparagus, and green onions. Feel free to add fresh veggies like cherry tomatoes, grilled bell peppers, or even diced red onion for extra crunch.
• Protein options: Steak is classic, but you could easily swap in chicken breast, shrimp, or even crispy chickpeas if you want a vegetarian twist.
• Optional toppings: Crumbled feta cheese or queso fresco add a salty, tangy finish that pairs perfectly with the herbs in the dressing.

How to Make Chimichurri Pasta Salad

The cooking process comes together quickly once your chimichurri dressing is ready.

1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse under cold water to stop the cooking. Set aside to cool completely.
2. Make the chimichurri: In a food processor or blender, combine parsley, cilantro, jalapeño, shallot, garlic, spices, olive oil, and red wine vinegar. Blend or pulse until emulsified and vibrant green. For a chunkier texture, use a knife and a large mixing bowl to combine instead.
3. Grill the vegetables: Toss corn, asparagus, and green onions with olive oil, salt, and pepper. Grill until lightly charred—corn takes about 8–10 minutes, asparagus 4–6, and green onions 2–3. Remove and chop into bite-sized pieces.
4. Cook steak (optional): Season with salt and pepper, grill or sear until your desired doneness, then let it rest before slicing thinly.
5. Assemble the salad: In a large bowl, toss pasta with the grilled veggies and chimichurri sauce until evenly coated. Top with steak and finish with a drizzle of extra dressing.

Tips for the Best Chimichurri Dressing

• Use high-quality olive oil: Since this is an uncooked sauce, a good olive oil makes all the difference.
• Balance the acid: Red wine vinegar is classic, but a squeeze of lemon juice can brighten the flavor.
• Adjust heat levels: Jalapeño and red pepper flakes can make it a little spicy, so taste as you go to suit your preference.
• Texture choice: Blend smooth with an immersion blender for a dressing-style consistency, or keep it chunky for a rustic finish. Both work beautifully in this pasta salad recipe.

Grilled Vegetables for Pasta Salad

Grilled vegetables bring out smoky, caramelized flavors that complement the freshness of chimichurri. Corn adds sweetness, asparagus brings an earthy bite, and green onions lend a subtle charred flavor. You can also experiment with bell peppers, zucchini, or even mushrooms.

If you’re making this in cooler months, you can roast the vegetables in the oven instead of grilling—just toss them with olive oil, salt, and pepper, and roast at 425°F until golden brown.

Serving Suggestions

This chimichurri pasta salad is incredibly versatile. Serve it as:

• A room-temperature side dish at a BBQ or picnic.
• A complete meal topped with your favorite protein (go semi-traditional and try it with my reverse-seared picanha steak or a smoked tri tip for serving a crowd) 
• A colorful centerpiece for potlucks where you’d normally see Greek pasta salad or other cold pasta salad options.

Pair it with grilled meats, a crisp glass of white wine, or even serve alongside tacos for a fusion-style dinner spread.

Variations and Substitutions

The beauty of flavorful pasta salads like this one is how customizable they are. Try these ideas:

• Protein swaps: Use grilled chicken breast, shrimp, or even salmon instead of steak. For vegetarian or vegan versions, crispy chickpeas or roasted tofu work well.
• Cheese lovers: Add crumbled feta cheese, cotija, or ricotta salata for a salty, crumbly finish.
• Extra veggies: Toss in roasted bell peppers, cherry tomatoes, or even thinly sliced red onion for crunch and color.
• Pasta swaps: Penne pasta is classic, but rotini, bowtie, or gluten-free pasta all hold up well to the chimichurri dressing.
• Fusion twist: Stir in avocado chunks or top with queso fresco for a Mexican-inspired spin.

More Recipes To Try

Red Chimichurri Sauce

Steak with Cranberry Chimichurri

Coconut Crusted Salmon with Chimichurri

Peruvian Aji Verde Sauce