Chimichurri Pasta Salad with Grilled Vegetables Recipe

Introduction

This Chimichurri Pasta Salad is a vibrant and fresh dish that combines zesty chimichurri sauce with grilled vegetables and tender pasta. It’s perfect for a light lunch or a flavorful side at your next gathering.

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 and pepper to taste

Instructions

1. Step 1: Finely chop the parsley, garlic, and Fresno pepper. Combine them in a bowl and mix in the salt, oregano, red wine vinegar, and 1/3 cup extra virgin olive oil to create 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. Quarter the red bell pepper and red onion. Keep 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 extra virgin olive oil. Toss to coat evenly.
5. Step 5: Heat a grill pan or outdoor grill to high heat. Grill the vegetables until they are just cooked and tender, taking care not to overcook them.
6. Step 6: Remove the grilled vegetables and chop them into approximately 1-inch pieces. Leave the 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 everything together until well mixed.
8. Step 8: Serve immediately, or refrigerate for a few hours to allow the flavors to meld before enjoying.

Tips & Variations

• For a smoky depth, add a pinch of smoked paprika to the chimichurri sauce.
• Substitute Fresno pepper with jalapeño if you prefer a milder heat.
• Use whole wheat or gluten-free pasta to suit dietary preferences.
• Add crumbled feta or mozzarella for extra creaminess.
• Grill the vegetables on skewers for easier handling.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop further, making it even tastier. Reheat the pasta salad briefly in the microwave or enjoy it cold as a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, the chimichurri can be prepared a day in advance and refrigerated. This helps the flavors deepen and makes the assembly quicker.

What pasta type works best for this salad?

Short pasta shapes like penne, fusilli, or rotini work best as they hold the sauce and mix well with the vegetables.

Chimichurri Pasta Salad with Grilled Vegetables Recipe

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4.8 from 270 reviews

This vibrant Chimichurri Pasta Salad combines fresh grilled vegetables with a zesty homemade chimichurri sauce and perfectly cooked pasta. It’s a refreshing, herbaceous dish ideal for warm-weather meals or as a flavorful side, blending Mediterranean and South American flavors for a colorful, nutritious salad.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean/South American Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chimichurri Sauce

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

Pasta and Vegetables

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

Instructions

1. Prepare Chimichurri Sauce: Very finely chop the parsley, garlic, and Fresno pepper. Place them in a bowl and mix in salt, oregano, red wine vinegar, and 1/3 cup extra virgin olive oil until well combined to create the vibrant chimichurri dressing.
2. Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside to cool slightly.
3. Prepare Vegetables: Slice the eggplant and zucchini into even pieces. Quarter the red bell pepper and red onion, leaving the asparagus and cherry tomatoes whole for grilling.
4. Toss Vegetables with Oil and Seasoning: In a large bowl, combine all the prepared vegetables. Season with salt and pepper, then drizzle with 3 tablespoons of extra virgin olive oil. Toss thoroughly to coat all vegetables evenly.
5. Grill Vegetables: Using a very hot grill pan or an outdoor grill, cook the vegetables until just tender, taking care not to overcook to keep them crisp and flavorful.
6. Chop Grilled Vegetables: Remove the grilled vegetables and chop them into approximately 1-inch pieces. Keep the cherry tomatoes whole or lightly smash them to release their juices for added flavor.
7. Assemble Salad: In a large bowl, combine the grilled vegetables, cooked pasta, and chimichurri sauce. Toss everything together gently to ensure even distribution of flavors.
8. Serve: Enjoy the pasta salad immediately or refrigerate for a few hours to allow the flavors to meld for an even more delicious experience.

Notes

• Use any pasta shape you prefer, but short pasta like penne or fusilli holds the dressing well.
• Adjust the heat of the chimichurri by adding more or less Fresno pepper.
• Veggies can be grilled outside on a BBQ grill for authentic smoky flavor.
• The salad can be served warm, room temperature, or chilled.
• Refrigerate leftovers in an airtight container for up to 3 days.

Keywords: chimichurri pasta salad, grilled vegetable pasta salad, vegetarian pasta salad, chimichurri sauce, healthy pasta salad, summer salad