Chimichurri Pasta Salad Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://freshrecipehub.com/chimichurri-pasta-salad-recipe/
