Chimichurri Pasta Salad Recipe

Introduction

Chimichurri Pasta Salad is a vibrant and fresh dish that combines the bright flavors of classic chimichurri sauce with tender pasta. It’s perfect for a light lunch or a flavorful side that pairs well with grilled meats.

Ingredients

• 8 oz pasta (such as penne or rotini)
• 1 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons vinegar (red wine or apple cider vinegar works well)

Instructions

1. Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down.
2. Step 2: In a bowl, combine the chopped parsley, minced garlic, olive oil, and vinegar to make the chimichurri sauce. Mix well.
3. Step 3: Toss the cooked pasta with the chimichurri sauce until evenly coated. Adjust seasoning with salt and pepper if needed.
4. Step 4: Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

• Add chopped fresh oregano or cilantro to your chimichurri for extra herbal notes.
• Use whole wheat or gluten-free pasta to suit dietary preferences.
• Include cherry tomatoes or roasted vegetables for added color and texture.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and enjoy it cold or at room temperature. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh parsley?

Fresh parsley is preferred for its vibrant flavor, but if you must use dried, use about one-third the amount and add it directly to the olive oil and vinegar mixture.

Is this salad suitable for meal prep?

Yes, chimichurri pasta salad holds up well and tastes even better after the flavors have had time to meld, making it great for preparing ahead of time.

Chimichurri Pasta Salad Recipe

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4.7 from 161 reviews

This vibrant Chimichurri Pasta Salad combines tender pasta with a fresh, herbaceous chimichurri sauce made from parsley, garlic, olive oil, and vinegar, creating a zesty and refreshing dish perfect for warm weather or as a flavorful side.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Argentinian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces pasta (such as penne or rotini)

Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• Salt, to taste
• Black pepper, to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta for salad use.
2. Prepare the Chimichurri Sauce: In a bowl, combine finely chopped parsley, minced garlic, olive oil, and red wine vinegar. Season with salt and black pepper to taste, mixing well to integrate all flavors.
3. Toss Pasta with Chimichurri: Place the cooled pasta in a large mixing bowl. Pour the chimichurri sauce over the pasta and toss thoroughly until every piece is well coated with the dressing.
4. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow flavors to meld before serving. Garnish with extra parsley if desired.

Notes

• You can use any pasta shape you prefer; shorter shapes like rotini or penne hold the sauce better.
• For a spicier kick, add a pinch of red pepper flakes to the chimichurri sauce.
• This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
• To add more texture, consider mixing in chopped vegetables like bell peppers or cherry tomatoes.

Keywords: Chimichurri, Pasta Salad, Argentinian Sauce, Herb Sauce, Summer Salad, Easy Pasta Salad