Chimichurri Pasta Salad Recipe

ByGrace Sutton
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Introduction

This Chimichurri Pasta Salad is a vibrant and fresh dish perfect for warm days or as a colorful side. It combines a zesty, herbaceous chimichurri sauce with grilled vegetables and tender pasta for a flavorful, healthy meal. Easy to prepare and full of texture, it’s sure to become a favorite.

A wooden bowl filled with a colorful pasta salad, showing one layer of light yellow spiral pasta at the bottom, topped with five sections of grilled vegetables each occupying a part of the bowl: green grilled asparagus on the left, dark purple grilled eggplant pieces near the top, green grilled zucchini slices on the right, bright red grilled bell pepper pieces at the bottom left, and light purple grilled onion pieces at the bottom right. At the center, a mound of shiny, charred red cherry tomatoes adds a glossy texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 bunch parsley
  • 2 cloves garlic
  • 1 Fresno pepper
  • 1 tsp salt
  • 1 tsp oregano
  • 4 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil (EVOO)
  • 1 box pasta of choice
  • 1 red bell pepper
  • 1/2 bunch asparagus
  • 1 cup cherry tomatoes
  • 1 small eggplant
  • 1 zucchini
  • 1/2 red onion
  • 3 tbsp extra virgin olive oil (EVOO), for grilling
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Step 1: Finely chop the parsley, garlic, and Fresno pepper. Combine them in a bowl with salt, oregano, red wine vinegar, and 1/3 cup of olive oil. Stir well to make the chimichurri sauce.
  2. Step 2: Cook the pasta according to the package instructions. Drain and set aside.
  3. Step 3: Slice the eggplant and zucchini into manageable pieces. Quarter the red bell pepper and red onion. Leave the asparagus and cherry tomatoes whole.
  4. Step 4: Place all the vegetables in a large bowl. Season with salt and pepper, then drizzle with 3 tablespoons of olive oil. Toss to coat evenly.
  5. Step 5: Heat a grill pan or outdoor grill until very hot. Grill the vegetables until just tender but not overcooked, maintaining some bite.
  6. Step 6: Remove from the grill and chop the grilled vegetables into roughly 1-inch pieces. Leave cherry tomatoes whole or gently crush them to release their juices.
  7. Step 7: In a large bowl, combine the cooked pasta, grilled vegetables, and chimichurri sauce. Toss gently to mix all flavors.
  8. Step 8: Serve immediately or refrigerate for a few hours to let flavors meld before enjoying.

Tips & Variations

  • Use a mix of your favorite seasonal vegetables for grilling to keep this salad fresh and exciting.
  • For a spicier kick, add extra Fresno pepper or a pinch of red pepper flakes to the chimichurri.
  • If you don’t have a grill, roasting the vegetables in the oven at high heat works well too.
  • For a gluten-free option, substitute the pasta with a gluten-free variety or use spiralized vegetables.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors develop further after resting, making it a great make-ahead dish. Reheat slightly or enjoy cold straight from the fridge.

How to Serve

A large wooden bowl holds a colorful pasta salad arranged in layers. At the base, light yellow spiral pasta is visible under five sections of grilled vegetables: bright green asparagus cut into small pieces on the left, dark purple and tan grilled eggplant slices next to it, bright red grilled cherry tomatoes piled in the center, slightly charred red bell pepper pieces below them, and light pink and white grilled onion chunks on the right. Each vegetable section is distinctly placed side by side, creating a vibrant mix of colors and textures. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, the chimichurri sauce can be made a day in advance and stored in the refrigerator. This allows the flavors to intensify, making the salad even more flavorful.

What pasta works best for this salad?

Short pasta shapes like penne, fusilli, or farfalle work well as they hold the sauce and mix easily with the vegetables. However, feel free to use your preferred pasta.

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Chimichurri Pasta Salad Recipe

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★★★★★

4.9 from 94 reviews

A vibrant and fresh Chimichurri Pasta Salad combining grilled vegetables, a zesty chimichurri sauce, and perfectly cooked pasta for a flavorful and wholesome meal. This recipe highlights the smoky char from grilled asparagus, eggplant, zucchini, and bell peppers paired with a bright, herbaceous sauce made from parsley, garlic, and red wine vinegar.

  • Author: Grace
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: Argentinian-inspired
  • Diet: Vegetarian

Ingredients

Scale

Chimichurri Sauce

  • 1 bunch parsley
  • 2 cloves garlic
  • 1 Fresno pepper
  • 1 tsp salt
  • 1 tsp oregano
  • 4 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil (EVOO)

Main Ingredients

  • 1 box pasta of choice (about 12–16 oz)
  • 1 red bell pepper
  • 1/2 bunch asparagus
  • 1 cup cherry tomatoes
  • 1 small eggplant
  • 1 zucchini
  • 1/2 red onion
  • 3 tbsp extra virgin olive oil (EVOO)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Prepare Chimichurri Sauce: Finely chop the parsley, garlic, and Fresno pepper until very finely minced. Transfer to a bowl and mix in salt, oregano, red wine vinegar, and 1/3 cup extra virgin olive oil. Set aside to allow flavors to meld.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
  3. Prepare Vegetables: Slice the eggplant and zucchini into lengthwise pieces. Quarter the red bell pepper and red onion. Leave the asparagus whole by trimming tough ends and keep the cherry tomatoes whole.
  4. Season Vegetables: In a large mixing bowl, combine all prepared vegetables. Season generously with salt and pepper, then drizzle with 3 tablespoons of extra virgin olive oil. Toss to coat evenly.
  5. Grill Vegetables: Heat a grill pan or outdoor grill over high heat until very hot. Grill the vegetables until just cooked through but still tender and slightly charred, careful not to overcook to preserve texture and flavor.
  6. Chop Grilled Veggies: Remove vegetables from the grill and chop them into roughly 1-inch pieces. Keep cherry tomatoes whole or gently smash them to release some juices for extra flavor.
  7. Toss Salad: In a large bowl, combine the grilled vegetables, cooked pasta, and chimichurri sauce. Toss thoroughly to ensure all ingredients are well mixed and coated with the sauce.
  8. Serve: Enjoy immediately for fresh, warm flavors or refrigerate for a few hours to allow the salad to chill and flavors to develop further. Serve cold or at room temperature.

Notes

  • Use a sturdy pasta like penne or fusilli to hold the sauce and veggies well.
  • Adjust the Fresno pepper amount depending on preferred spice level.
  • Grilling the vegetables adds smoky depth but you can roast them as an alternative if grill access is not available.
  • Leftovers keep well refrigerated for up to 2 days, flavors intensify when chilled.
  • You can substitute red wine vinegar with sherry vinegar or apple cider vinegar in a pinch.
  • Add fresh lemon juice for a brighter chimichurri variation.

Keywords: Chimichurri, Pasta Salad, Grilled Vegetables, Healthy Salad, Vegetarian, Summer Salad

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