Chimichurri 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
Scale
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
Find it online: https://cookwithyana.com/chimichurri-pasta-salad-recipe/
