Name: Steak Pasta Salad with Grilled Corn, Cotija, and Zesty Cilantro Lime Vinaigrette Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb flank steak; 2 ears sweet corn; 1 large red bell pepper, seeds and stem removed, cut into 3-inch-wide pieces; 8 oz fusilli pasta, or pasta of your choice; 1 cup halved grape tomatoes; 1 cup diced cucumber; 1/2 cup diced red onion; 1/2 cup crumbled cotija cheese; Kosher salt and black pepper, to taste; Fresh cilantro, finely chopped (amount as preferred for vinaigrette); Fresh lime juice (about 2 tablespoons); Olive oil (about 1/4 cup); Minced garlic (1 clove); Salt and pepper, to taste; Cilantro leaves, for garnish

Jump to Recipe· 4.2 from 11 reviews

If you are on the lookout for a vibrant dish that combines hearty protein, fresh veggies, and bold flavors all in one bowl, you have to try this Steak Pasta Salad with Grilled Corn, Cotija, and Zesty Cilantro Lime Vinaigrette Recipe. This dish brings together perfectly grilled steak, smoky charred corn, crisp cucumbers, sweet tomatoes, and crumbly cotija cheese, all tossed in a bright and tangy cilantro lime vinaigrette. It’s a guaranteed crowd-pleaser whether you’re serving it as a main dish or sharing it at your next potluck. Every bite is a delightful mix of textures and tastes that you will want to go back for seconds—and thirds!

Ingredients You’ll Need

A white bowl filled with a base layer of curly pasta, topped with multiple layers of different ingredients arranged in sections: grilled yellow corn kernels near the top left, seared medium-rare steak cubes with a pink center at the top right, halved bright red cherry tomatoes on the middle right, chopped green cucumber pieces below the tomatoes, finely chopped purple onion at the bottom left, and grilled red bell pepper pieces above the onion. In the center is a mound of crumbly white cheese. The bowl sits on a white marbled surface with two wooden salad spoons placed above it and a bowl of green dressing to the upper right, a striped cloth napkin is placed to the bottom left photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each one plays a crucial role in creating the harmonious balance of the Steak Pasta Salad with Grilled Corn, Cotija, and Zesty Cilantro Lime Vinaigrette Recipe. From the juicy steak lending richness to the fresh veggies that add crispness and color, you’ll appreciate how each component comes together effortlessly.

1 lb flank steak: A lean, flavorful cut perfect for grilling and slicing into tender cubes.
2 ears sweet corn: Grilled to bring out a smoky sweetness that brightens every bite.
1 large red bell pepper: Adds a juicy crunch and vibrant red hue to the salad.
8 oz fusilli pasta: Twisted pasta that holds the vinaigrette beautifully and traps all the delicious mix-ins.
1 cup halved grape tomatoes: Sweet and juicy bursts that add freshness throughout.
1 cup diced cucumber: Provides a cooling, crisp element for balance.
1/2 cup diced red onion: A slight bite that brightens the flavor profile.
1/2 cup crumbled cotija cheese: Salty and crumbly cheese that enhances the savory notes.
Kosher salt and black pepper: Essential seasoning to bring out all the flavors.
Cilantro lime vinaigrette: The zesty dressing that ties everything together with its fresh, citrusy kick.
Cilantro, for garnish: Adds a final touch of herby brightness and color.

How to Make Steak Pasta Salad with Grilled Corn, Cotija, and Zesty Cilantro Lime Vinaigrette Recipe

Step 1: Get the Grill Going

Start by heating your grill or stovetop grill pan to medium-high heat. If you are using an outdoor grill, lightly oil the grate so nothing sticks. This sets the stage to get those perfect grill marks on the steak and fresh vegetables, adding a mouthwatering charred flavor that is key to this recipe.

Step 2: Season and Grill the Steak

Generously season the flank steak with kosher salt and freshly ground black pepper. Place it on the preheated grill, letting it cook undisturbed for about 6 minutes. This ensures a beautiful sear before flipping it once to finish cooking. Aim for medium-rare by removing the steak when it reaches an internal temperature of 130 degrees Fahrenheit. Let it rest to lock in all the juicy goodness.

Step 3: Grill Corn and Peppers

While the steak rests, grill the ears of sweet corn and the red bell pepper pieces. Turn them every 2 to 3 minutes to develop smoky, charred marks, enhancing their natural sweetness. Once grilled, allow these veggies to cool so they can be chopped and added without wilting the salad.

Step 4: Cook and Chill Pasta

Cook the fusilli pasta until al dente following the package instructions. After draining, rinse the pasta with cold water to stop the cooking process and cool it down. This also helps the pasta maintain a nice, firm texture when tossed with the other ingredients.

Step 5: Combine Salad Ingredients

Cube the rested steak and cut the charred corn kernels off the cob. Chop the grilled red bell pepper into bite-sized pieces and gather the fresh grape tomatoes, cucumber, red onion, and cotija cheese. Toss all these together gently with the pasta in a large mixing bowl, seasoning with salt and pepper to your taste.

Step 6: Dress and Toss with Cilantro Lime Vinaigrette

Pour the zesty cilantro lime vinaigrette over the salad, starting with a moderate amount and tossing thoroughly to coat every ingredient. Taste and adjust the seasoning or add more dressing as desired. Top it all with fresh cilantro for that final burst of vibrant flavor and color.

How to Serve Steak Pasta Salad with Grilled Corn, Cotija, and Zesty Cilantro Lime Vinaigrette Recipe

A white round plate sits on a white marbled surface filled with a colorful pasta salad. The base layer is light yellow spiral pasta mixed with green cucumber cubes, red chopped bell peppers, and halved cherry tomatoes in bright red. Scattered throughout are small grilled yellow corn pieces with char marks and chunks of seasoned steak with a brown exterior and pink inside. Crumbled white cheese is sprinkled on top along with fresh green cilantro leaves. A gold fork is placed inside the pasta on the right side. Near the top left, a small white bowl has green sauce with a silver spoon, and to the top right, a white bowl holds lime wedges with some cilantro around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your steak pasta salad by sprinkling extra crumbled cotija cheese and chopped fresh cilantro just before serving. A few lime wedges on the side can also brighten the flavors further, inviting everyone to add a dash of extra zing right at the table.

Side Dishes

This dish works beautifully alongside simple sides like warm garlic bread, fresh mixed greens with a light vinaigrette, or even grilled vegetables. If you want to create a hearty summer feast, pair it with some classic black beans or roasted sweet potatoes to complement the smoky, tangy flavors of the salad.

Creative Ways to Present

For a casual party, serve the steak pasta salad in a large, colorful bowl that showcases the vibrant colors. You could also portion it into individual mason jars for an easy grab-and-go option that looks as inviting as it tastes. Another idea is to stuff large avocado halves for a fun and elegant presentation that adds creaminess to every bite.

Make Ahead and Storage

Storing Leftovers

Leftovers of the Steak Pasta Salad with Grilled Corn, Cotija, and Zesty Cilantro Lime Vinaigrette Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen post-marination, but to keep the salad crisp, store any extra dressing separately and toss before serving.

Freezing

Because this salad includes fresh vegetables and cheese, freezing is not recommended as it will compromise the texture and freshness of the ingredients. For best enjoyment, stick to refrigerating leftovers and enjoying them within a couple of days.

Reheating

This salad is ideally served cold or at room temperature. If you want to reheat the steak portion, do so gently in a skillet or microwave and then toss it back with the chilled salad to preserve the freshness of the vinaigrette and vegetables.

FAQs

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

Absolutely! While flank steak is preferred for its flavor and tenderness, you can substitute with skirt steak or sirloin. Just be sure not to overcook, as thinner cuts cook quickly and remain tender.

Is there a substitute for cotija cheese?

If cotija is hard to find, feta cheese makes a good stand-in thanks to its crumbly texture and salty taste. Parmesan can work too, but it will offer a different flavor profile.

How long can I prepare this salad in advance?

You can prep everything except the dressing and store it separately for up to a day ahead. Toss the salad with the vinaigrette just before serving to keep the veggies crisp.

Can I make the cilantro lime vinaigrette ahead of time?

Yes, the vinaigrette can be made a day or two ahead and refrigerated in a sealed container. Just give it a good shake or stir before dressing your salad.

Is this salad gluten-free?

To make it gluten-free, simply swap out regular fusilli pasta for a gluten-free version. All other ingredients in the Steak Pasta Salad with Grilled Corn, Cotija, and Zesty Cilantro Lime Vinaigrette Recipe are naturally gluten-free.

Final Thoughts

I hope you’re as excited as I am to dig into this Steak Pasta Salad with Grilled Corn, Cotija, and Zesty Cilantro Lime Vinaigrette Recipe. It’s a perfect dish for any occasion where you want to impress with something fresh, flavorful, and satisfying. You really can’t go wrong with this colorful salad that balances protein, veggies, and zesty dressing so beautifully—give it a try and watch it become one of your trusted favorites!