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.
Ingredients
Scale
For the Chimichurri
- 1 Bunch Parsley
- 2 Cloves Garlic
- 1 Fresno Peppers
- 1 Tsp Salt
- 1 Tsp Oregano
- 4 Tbsp Red Wine Vinegar
- 1/3 Cup EVOO
For the Pasta Salad
- 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 EVOO
- Salt
- Pepper
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
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Chimichurri Pasta Salad, Pasta Salad, Chimichurri, Grilled Vegetable Salad
