Chimichurri Pasta Salad with Grilled Vegetables Recipe
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.
- 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
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
- 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.
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside to cool slightly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
