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Chimichurri Pasta Salad

Chimichurri Pasta Salad
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Brighten up your summer meals with this vibrant Chimichurri Pasta Salad! Bursting with fresh vegetables and drizzled in a zesty chimichurri dressing, this dish is not only visually appealing but also a deliciously healthy option for gatherings or quick lunches. The combination of grilled veggies and aromatic herbs creates a refreshing taste that perfectly captures the essence of warm weather. Best of all, it’s easy to make and can be customized according to your favorite seasonal produce or dietary preferences. Prep it ahead for those busy weeknights or serve it chilled at picnics—this pasta salad is sure to impress!

Ingredients

Scale
  • 1 bunch parsley
  • 2 cloves garlic
  • 1 Fresno pepper
  • 1 tsp salt
  • 1 tsp oregano
  • 4 tbsp apple cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 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
  • Salt and pepper to taste

Instructions

  1. Prepare the chimichurri sauce by blending parsley, garlic, Fresno pepper, salt, oregano, apple cider vinegar, and olive oil until smooth.
  2. Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
  3. Grill chopped bell pepper, asparagus, cherry tomatoes, eggplant, zucchini, and red onion with olive oil until tender and slightly charred.
  4. In a large bowl, combine cooked pasta with grilled vegetables and chimichurri sauce. Toss well to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Find it online: https://cookingwitheleanor.com/chimichurri-pasta-salad/