Description
Chimichurri Pasta Salad is a fresh and zesty dish that combines the robust flavors of chimichurri sauce with al dente pasta and crisp vegetables. This vibrant salad is not only visually appealing but also packed with nutrients, making it an ideal choice for summer picnics, barbecues, or light lunches. With each bite, you’ll enjoy a delightful medley of textures and flavors that will impress your family and friends. It’s simple to prepare and can be made ahead of time for added convenience.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add fusilli pasta and cook until al dente according to package instructions. Drain and rinse under cold water.
- 2. Prepare the Dressing: In a mixing bowl, whisk together parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper until well combined.
- 3. Chop Vegetables: Dice cherry tomatoes and cucumbers into bite-sized pieces.
- 4. Combine Ingredients: In a large bowl, combine the cooled pasta with tomatoes and cucumbers. Pour the dressing over the salad and toss gently to coat.
- 5. Chill Before Serving: Cover and refrigerate for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg