Welcome to your next picnic favorite: Chimichurri Pasta Salad. Imagine tender pasta tossed with colorful grilled veggies, all brought to life by a punchy, homemade chimichurri—this dish sings of summer, but it’s too good not to crave year-round! Whether you pile it high on a plate for a lazy lunch or serve it up at a backyard gathering, every bite delivers layers of bright, herbaceous flavors that wake up your palate and keep you coming back for more. Chimichurri Pasta Salad is as bold and beautiful as it is simple, and I promise, this is one that’ll have your friends asking for the recipe every time it appears on the table.

Chimichurri Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each element here brings something special. These simple, fresh ingredients create the perfect harmony of flavors, textures, and colors, making your Chimichurri Pasta Salad truly irresistible.

Parsley: The fresh, grassy backbone of your chimichurri, so use a big, leafy bunch.
Garlic: Adds that essential savory kick—two cloves are plenty to infuse deep flavor.
Fresno Pepper: For a subtle heat and that eye-catching red—if you love spice, leave those seeds in!
Salt: Don’t skimp—it brings every flavor into sharper focus.
Oregano: Dried or fresh, this earthy herb gives the chimichurri its unmistakable Mediterranean flair.
Red Wine Vinegar: Adds tang and balance, making the herbs and veggies truly pop.
Extra Virgin Olive Oil (EVOO): The heart of both dressing and grilling, so choose a good one for richness and shine.
Pasta of Choice: Use any short shape—rotini, penne, or fusilli catch the sauce best!
Red Bell Pepper: Bright, sweet, and roasted to soft perfection on the grill.
Asparagus: For snappy green freshness and gorgeous color contrast.
Cherry Tomatoes: Little bursts of juice and sweet flavor tucked into every bite.
Eggplant: Grills up creamy and soaks up the chimichurri beautifully.
Zucchini: Mild, tender, and a perfect companion to every other veggie here.
Red Onion: A hint of sharpness, mellowed by the grill to smoky sweetness.
Salt and Pepper: Season lightly before grilling to highlight the veggies’ natural flavors.
Additional EVOO: For grilling your veggies—gives them flavor and that perfect caramelized edge.

How to Make Chimichurri Pasta Salad

Step 1: Chop the Chimichurri Base

Begin by very finely chopping that whole bunch of parsley, both garlic cloves, and the Fresno pepper. The key is to get everything almost minced, so the chimichurri blends smoothly and coats the pasta perfectly. If you like a mild heat, remove the seeds from the pepper; for a spicy punch, toss them in!

Step 2: Mix Up Your Chimichurri

Add your chopped parsley, garlic, and Fresno pepper to a bowl. Stir in the salt, oregano, red wine vinegar, and a generous drizzle of extra virgin olive oil. Mix it all together—this dazzling green sauce is bright, garlicky, and has just the right pop of acid to lift the entire salad.

Step 3: Cook the Pasta

Bring a big pot of salted water to a rolling boil, then cook your pasta according to the box instructions. You want it al dente so it holds up to all those juicy vegetables and the bold flavors of the chimichurri.

Step 4: Prep Your Veggies

Slice the eggplant and zucchini into thick rounds, quarter the red bell pepper and the red onion, and leave the asparagus and cherry tomatoes whole. Keeping some veggies large helps them grill up nicely with smoky, sweet char and makes the final salad extra pretty.

Step 5: Season and Oil

Pile all the vegetables into a big bowl and season with plenty of salt and pepper. Drizzle with olive oil and toss until everything is glistening. This coating is what gives those veggies luscious grill marks and flavor.

Step 6: Grill to Perfection

Heat up a grill pan or your barbecue until it’s screaming hot. Grill the vegetables in batches so each piece sits right on the grates or ridges. You want grill marks and that wonderful smoky taste, but keep an eye out—overcooked veggies lose their bite.

Step 7: Chop and Smash

Once your veggies are grilled and cool enough to handle, chop them into chunky, one-inch pieces. Leave the cherry tomatoes whole or lightly smash them with the back of a spoon so they burst and mingle their sweet juices with the salad.

Step 8: Toss It All Together

In your biggest bowl, combine the cooked pasta, all those gorgeous grilled veggies, and every last drop of your vibrant chimichurri. Toss gently but thoroughly so everything gets coated. Taste for seasoning, then get ready to dig in!

Step 9: Chill (Optional) and Serve

You can serve Chimichurri Pasta Salad right away for a warm, savory treat, or pop it in the fridge for a few hours to let the flavors meld and deepen. Either way, you’re in for a flavor-packed celebration!

How to Serve Chimichurri Pasta Salad

Garnishes

A sprinkle of freshly chopped parsley on top makes this dish pop, both visually and in taste. Add a few extra cracks of black pepper or even a zigzag of extra chimichurri if you’re a sauce-lover—the more greenery, the better!

Side Dishes

Chimichurri Pasta Salad pairs beautifully with grilled proteins like chicken skewers, steak, or even fish. Crusty bread to mop up that leftover sauce is never a bad idea, and a simple leafy salad rounds out a truly vibrant meal.

Creative Ways to Present

Serve individual portions in mason jars for picture-perfect picnics, or heap it high on a big platter, surrounded by wedges of lemon and extra herbs. For larger gatherings, add edible flowers for a festive touch, or tuck tiny mozzarella balls throughout for a creamy surprise.

Make Ahead and Storage

Storing Leftovers

Leftover Chimichurri Pasta Salad keeps brilliantly! Transfer any extra to a tightly sealed container and store in the fridge for up to three days. If the salad seems a bit dry after chilling, just stir in a splash of olive oil or a squeeze more vinegar to liven it up.

Freezing

While you can technically freeze the pasta salad, the texture of the veggies can become a bit mushy when thawed, and the chimichurri loses its signature brightness. For best results, enjoy this dish fresh or from the fridge within a few days.

Reheating

Chimichurri Pasta Salad is meant to be enjoyed cold or at room temperature. If you’d prefer it warm, a very gentle heat in a skillet will revive the flavors, but take care not to overcook the veggies—they’re best with a little bite!

FAQs

Can I make Chimichurri Pasta Salad vegan?

Absolutely! This recipe is naturally vegan as long as you use egg-free pasta. All the bold, herb-driven flavors come from the vegetables and that zesty chimichurri—no animal products required.

What pasta shapes work best for this salad?

Short, sturdy shapes like rotini, fusilli, or penne are ideal because they trap the dressing and stand up to the hearty grilled veggies. Feel free to use gluten-free or whole wheat pasta if that’s your preference.

Can I add protein to Chimichurri Pasta Salad?

Definitely! Sliced grilled chicken, shrimp, or even chickpeas make great additions, turning this already satisfying salad into a full meal. Just fold them in when you toss everything together.

How spicy is the chimichurri in this recipe?

The Fresno pepper offers a mild warmth rather than fiery heat. If you want to turn up the spice, simply use a hotter pepper or keep all the seeds; for a gentler version, remove the seeds or use less pepper altogether.

Is Chimichurri Pasta Salad good for meal prep?

It’s fantastic for meal prep—make a big batch and portion it out for lunches throughout the week. The flavors only improve as it sits, so you’ll look forward to every forkful day after day.

Final Thoughts

I hope you’re as excited as I am to whip up a big, beautiful bowl of Chimichurri Pasta Salad. Gorgeous to look at and bursting with fresh, bold flavors, it’s the kind of dish you’ll come back to again and again. Gather your favorite people, toss together these vibrant ingredients, and let your taste buds do a little happy dance!

Chimichurri Pasta Salad Recipe

★★★★★

5 from 26 reviews

Author: lilan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Chimichurri Pasta Salad is a vibrant and flavorful dish that combines a zesty chimichurri sauce with grilled vegetables and pasta. Perfect for a light and refreshing meal.

Instructions

For the Chimichurri – Start by very very finely chopping the parsley, garlic, and fresno pepper. Add to a bowl and then mix in the rest of the seasonings, vinegar, and EVOO.
For the Pasta Salad – Cook the pasta according to the package instructions. Slice the eggplant and zucchini, quarter the red bell pepper and red onion, and leave the asparagus and cherry tomatoes whole. In a large bowl, add all the veggies, season with salt and pepper, then drizzle with olive oil. Cook the veggies on a hot grill pan or grill until just tender. Chop the cooked veggies into 1-inch pieces, leaving the tomatoes whole or lightly smashing them. Toss the cooked veggies, pasta, and chimichurri together in a large bowl. Enjoy immediately or refrigerate before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling, Boiling
Cuisine: Latin American