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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 | ThisSavoryVegan.com

Chimichurri Pasta Salad

Print Recipe
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!
Course Side Dish
Cuisine American
Keyword bbq sides, easy, kid friendly, pasta salad, picnic, salad, spring, summer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 436

Equipment

Ingredients

FOR THE SALAD

  • 1 pound short pasta I used trottole
  • 1 16-ounce jar roasted red peppers drained and chopped
  • 1 15-ounce can chickpeas drained & rinsed
  • 2 handfuls arugula
  • 4 ounces vegan feta I used Follow Your Heart

FOR THE CHIMICHURRI

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.

Nutrition

Calories: 436kcal | Carbohydrates: 54g | Protein: 13g | Fat: 19g