Chimichurri Pasta Salad

This chimichurri pasta salad is a perfect dish to bring to any summer barbecue (and it’s vegan)! It’s filled with delicious grilled vegetables, a simple but flavorful chimichurri, and of course pasta.

My main goal when creating this pasta salad was to add in as many veggies that I can, but also make sure they all taste great together. The textures from the soft eggplant/zucchini, crisp onion and pepper, and the juicy tomatoes mend so well together. Chimichurri also makes the most perfect dressing for this since the veggies are seasoned very simply.

Chimichurri is an incredibly flavorful sauce originating from Argentina, and it holds a special place in my heart. As a vibrant green sauce, it consists of finely chopped parsley, garlic, oregano, vinegar, olive oil, and sometimes chili flakes.

In my recipe, I love using a fresh fresh fresno pepper or a red jalapeño because it adds a fresh tasting heat to the sauce. I am a chimichurri LOVER, so I put it on everything. Traditionally it is eaten with steak or other meats, as it originates from Argentina.

I had an Argentinian co-worker in my past job that gave me this recipe and also method of making. One of the most important things she told me was to finely chop the parsley, garlic and fresno by hand instead of using a food processor. My hand was definitely cramping after making this, but so worth it.

I am a pasta salad lover, so this recipe definitely comes from the heart ❤️

Things to remember when making a pasta salad:

• The pasta shape matters. Don’t use a long noodle, use a rotini, farfalle or even penne. Short pastas will be easier to eat.
• Make sure your veggies compliment each other. In this particular pasta salad, finding veggies that taste great grilled was important to me, so adding something like peas or carrots, juts wouldn’t work.
• Your dressing options are endless! I personally love making homemade salad dressing, as opposed to store bought. If i don’t know what I want, I got with a simple balsamic and olive oil concoction.
• To cook or not to cook? I enjoy both raw veggies and cooked, so how you choose to serve your pasta salad is up to personal preference. When I make a pasta salad with raw veggies, I like to cut my vegetables smaller so they’re easier to eat. I also choose to add more dressing so the raw veggies can absorb the flavors.
• Believe it or not, it tastes better the next day. Especially pasta salad with raw veggies, I find they taste so much better the next day, as they get to marinate. If I’m making this for a party, I love to make it a day ahead!

• Vegan Rainbow Pasta Salad
• Pasta Primavera

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