Chimichurri Pasta Salad
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Herby, simple and delicious, this Chimichurri Pasta Salad is a must make for the warmer months! Ready in 30 minutes and perfect for a BBQ!
The first day of spring is this week, so you know we needed to kick off the season with a new pasta salad recipe! And this Chimichurri Pasta Salad is a fresh, easy and bright way to celebrate the end of winter. A homemade chimichurri that you will want to put on everything. Chickpeas for some protein. And roasted red peppers & arugula to get in your veggies. This pasta salad is perfect for a BBQ or picnic!
Here’s what you need
Ingredients
- short pasta – I used trottole
- roasted red peppers
- chickpeas
- arugula
- vegan feta – I used Follow Your Heart
- cilantro
- flat leaf parsley
- shallot
- garlic
- jalapeño
- olive oil
- red wine vinegar
- salt & pepper
Equipment
- stock pot
- salad bowl
Steps
Step 1: Prep the Pasta & Chimichurri
Whenever I am making a pasta salad I like to stick with a short pasta – think rigatoni, penne, fusilli. But for today’s recipe I used trottole. Its basically a short, fat rotini. Perfect little crevices for the sauce to sink into.
While that is boiling, you can prep the chimichurri. I’ve had this recipe on my site for years. And it is one I always come back to.
Chimichurri is bright, herby and fresh. It is a delicious combo that you can out on anything!
Step 2: Assemble & Serve
The rest of the salad is just a little chopping and a lot of tossing. So, just add the cooled pasta, chopped roasted red peppers, chickpeas, arugula & feta to a large bowl. Add the chimichurri and toss until everything is coated.
You can eat this right away or you can pop it in the fridge to chill out for a bit.
The leftovers are also great! I ate this for a few days straight and had zero complaints – perfect for next day lunch!
Tips & Tricks
This can be prepped ahead of time. I would just wait to add the arugula until you are ready to serve so that it doesn’t wilt.
Need more recipe inspo? Check these out:
Chimichurri Pasta Salad
Ingredients
FOR THE SALAD
Equipment
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions (until al dente). Drain and rinse with cold water.
- Meanwhile, add all of the chimichurri ingredients to a food processor or blender. Pulse until combined. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the pasta, roasted peppers, chickpeas, arugula and feta to a large salad bowl. Top with the chimichurri and toss until combined.
- Serve at room temperature or chilled.
Video
Notes
- This can be prepped ahead of time. I would just wait to add the arugula until you are ready to serve so that it doesn’t wilt.
We made your chimichurri recipe for some crispy cauliflower tacos (divine) so I decided to double it to have on hand for this recipe. What a yummy pasta salad! We can’t wait to serve it this summer to our friends and family; we know they will love it. The flavor is bright, but balanced. Another winner!
Such a versatile sauce – I love it! So glad it was a hit!