Chimichurri Pasta Salad Recipe
Introduction
This Chimichurri Pasta Salad is a vibrant and flavorful dish, perfect for warm weather or as a zesty side. Combining fresh parsley and garlic with tangy vinegar and olive oil, it offers a refreshing twist on a classic pasta salad.
Ingredients
- Cooked pasta (your choice), 3 cups
- Fresh parsley, 1 cup packed
- Garlic cloves, 2
- Olive oil, 1/4 cup
- Red or white vinegar, 2 tablespoons
Instructions
- Step 1: Prepare the chimichurri sauce by finely chopping the parsley and garlic. In a bowl, combine them with olive oil and vinegar, stirring well to blend all flavors.
- Step 2: Toss the cooked and cooled pasta with the chimichurri sauce until evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- Use a mix of fresh herbs like oregano or cilantro for a different flavor profile.
- Add chopped cherry tomatoes or grilled vegetables for extra color and texture.
- For a richer salad, sprinkle with crumbled feta or Parmesan cheese before serving.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 2 days. It is best enjoyed chilled. If the pasta absorbs too much sauce after storing, toss gently with a little extra olive oil before serving.
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 a vibrant flavor, but if needed, use about 1 teaspoon of dried parsley and adjust other ingredients to taste.
Is this dish suitable for meal prep?
Yes, Chimichurri Pasta Salad keeps well for a day or two, making it a great option for meal prep and quick lunches.
PrintChimichurri Pasta Salad Recipe
A vibrant and refreshing Chimichurri Pasta Salad that combines al dente pasta with a zesty, herbaceous chimichurri sauce made from fresh parsley, garlic, olive oil, and vinegar. This easy-to-make dish is perfect for a light lunch or as a flavorful side for barbecues and picnics.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Argentinian
- Diet: Vegetarian
Ingredients
For the Pasta
- 8 ounces pasta (penne, fusilli, or rotini work well)
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- 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 under cold water to stop cooking and cool the pasta.
- Prepare the Chimichurri Sauce: In a bowl, combine finely chopped parsley, minced garlic, olive oil, and red wine vinegar. Stir well to blend all ingredients. Season with salt and freshly ground black pepper to taste.
- Toss Pasta with Sauce: Place the cooled pasta in a large mixing bowl and pour the chimichurri sauce over it. Toss thoroughly to ensure the pasta is evenly coated with the sauce.
- Chill: Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and serve chilled.
Notes
- For added texture, consider adding diced red onions or cherry tomatoes to the salad.
- Use gluten-free pasta if you want to make the dish gluten-free.
- Chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the amount of garlic and vinegar to your taste preference.
Keywords: chimichurri, pasta salad, parsley, garlic, olive oil, vegetarian, chilled salad, Argentinian sauce
