Chimichurri Steak Pasta Salad with Roasted Corn

Prepare dinner pasta in accordance with bundle directions. Put aside.

12 oz pasta of selection*

Season steak generously with salt and pepper on either side. In a big pan (or grill), over medium excessive warmth, sear steak for 3-4 minutes on either side. Take away from warmth and let relaxation whereas making ready the remainder of the salad.

1 lb ribeye steak, Salt and pepper

In a big bowl, add cooked pasta, corn, tomatoes, roasted crimson peppers, mozzarella, cilantro, parsley, shallot, and garlic. Add olive oil, vinegar, lemon juice, and salt and pepper to style. We began with 1 teaspoon of salt and 1/2 tsp of pepper. Toss to mix.

1.5 cups roasted corn, 16 ounce container cherry tomatoes, 8 ounce container mini mozzarella balls, 16 ounce jar roasted crimson peppers, 1/2 cup parsley, 1/2 cup cilantro, 1 shallot, 3 garlic cloves, 1/4 cup crimson wine vinegar, 1/4 cup olive oil, Juice from 1 lemon

Reduce steak into small, bite-size items and add to the bowl. Toss salad once more till mixed.

It’s possible you’ll serve instantly or retailer within the fridge till able to serve. Storing it within the fridge will permit the salad to marinate and develop extra in taste!