Chimichurri Pasta Salad Vegetables

This fresh and zesty chimichurri pasta salad brings together roasted vegetables and a punchy herb sauce for a dish that always steals the show at summer gatherings and potlucks. The colors are vibrant, the flavors bright, and there is something irresistible about the combination of crisp vegetables and tangy chimichurri dressing over perfectly cooked pasta.

My friends always ask for this recipe after the first bite. The first time I brought it to a barbecue, I watched everyone go back for seconds—always a good sign you are onto a crowd-pleaser.

Ingredients

• Short pasta like fusilli penne or farfalle: Choose pasta with grooves to catch all the chimichurri flavor
• Zucchini: Look for firm medium-sized zucchini to avoid excess moisture
• Red bell pepper: Opt for glossy skin and firm-flesh peppers for best roasting
• Yellow bell pepper: Adds bright color and a subtle sweetness
• Small red onion: Choose onions with tight skin and no soft spots for great texture
• Cherry tomatoes: Pick plump and ripe tomatoes for juicy bursts of sweetness
• Olive oil: A good-quality extra virgin olive oil enhances both roasting and sauce
• Fresh parsley: Flat-leaf is ideal for bright herbal flavor
• Fresh cilantro: Fresh, crisp leaves add depth and a unique twist to classic chimichurri
• Red wine vinegar: Select vinegar with sharpness for a vibrant punch in the sauce
• Garlic cloves: Intensifies the sauce aromatically when minced fresh
• Small red chili or chili flakes: A little heat lifts the whole salad
• Dried oregano: Lends earthy notes to the chimichurri
• Toasted pumpkin seeds: Look for seeds with a slight sheen and no bitterness for the garnish
• Extra chopped herbs and lemon wedges: Adds freshness and brightness right before serving

Step-by-Step Instructions

Preheat and Prep Vegetables:

Set your oven to 220 C and line a baking sheet with parchment. Dice the zucchini and bell peppers, slice the red onion, and halve the cherry tomatoes. Toss everything with olive oil, salt, and black pepper in a large bowl. Spread evenly on the baking sheet for even roasting.

Roast the Vegetables:

Place the pan in the oven and roast the veggies for about 20 to 25 minutes. Stir everything halfway through. Look for golden edges and softened vegetables—let them cool slightly before adding to the salad.

Cook the Pasta:

Bring a big pot of water to a full boil with plenty of salt. Add the pasta and cook until just al dente according to package instructions. Drain and immediately rinse under cold water to stop the cooking and cool the pasta fast.

Mix the Chimichurri Sauce:

Combine finely chopped parsley and cilantro in a bowl. Stir in red wine vinegar, minced garlic, chili, extra virgin olive oil, dried oregano, salt, and black pepper. Mix until everything is well blended and set aside for flavors to meld.

Toss Everything Together:

Add the cooled pasta and roasted veggies to a large salad bowl. Pour in the chimichurri sauce and use tongs or salad utensils to toss until every piece is coated with the dressing and herbs.

Taste and Adjust:

Before serving, try a bite. Adjust with a sprinkle of salt, a grind of pepper, or a splash more vinegar to balance flavors if necessary.

Garnish and Serve:

Top the finished salad with toasted pumpkin seeds, extra chopped herbs, and lemon wedges if you like. Serve it chilled or at room temperature based on your preference.

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There is something special about the bright green sauce. Fresh parsley is my top pick because it always makes the chimichurri pop with flavor and color. I remember my niece helping me chop the herbs one summer; she ended up eating more than she added to the bowl which always makes this salad a joyful family tradition.

Storage Tips

Keep the chimichurri pasta salad in an airtight container in your fridge. It stays fresh for up to three days. If the salad dries out a bit when chilled, add a drizzle of olive oil or a tiny splash of vinegar and toss before serving. I like to portion it into lunch containers so it is ready to grab for busy days.

Ingredient Substitutions

If you do not have fresh cilantro, simply use more parsley for a milder and classic chimichurri note. For gluten-free needs, use your favorite short gluten-free pasta instead of regular wheat pasta. If you want a more filling dish, crumble feta cheese on top or stir in leftover grilled chicken for a protein boost. Adjust the chili for your heat preference—use a sweet pepper or skip it entirely for a milder salad.

Serving Suggestions

This pasta salad makes a stunning centerpiece for a picnic or a barbecue spread. Pair with crusty bread and perhaps some grilled corn on the cob for a full meal. The leftovers are fantastic for lunch straight from the fridge. I find it also works well as a side with burgers, paninis, or as part of a big salad buffet for a crowd.

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Cultural and Historical Context

Inspired by the flavors of Argentinian chimichurri sauce, this salad borrows the sauce’s signature herby punch and folds it into a more universal pasta dish. Chimichurri is traditionally served with grilled meats, but its zesty green notes shine even with vegetables and pasta. This recipe brings a South American twist to pasta salad—a great way to introduce new flavors to familiar staples.

Recipe FAQs

→ Can I use any type of pasta for this salad?

Short shapes like fusilli, penne, or farfalle work best, holding the sauce and vegetables well. Gluten-free pasta also fits here.

→ How do I prevent the pasta from sticking after cooking?

Rinse drained pasta under cold water to cool completely and separate the pieces before tossing with the veggies and sauce.

→ Can I make it ahead of time?

Yes! Assemble up to a day in advance and refrigerate. Add garnish and fresh herbs just before serving for optimal freshness.

→ What other vegetables can I use?

Eggplant, carrots, or asparagus are delicious options. Use what’s in season or your favorites for roasting.

→ Is there a substitute for cilantro in the chimichurri?

You can increase the amount of parsley if you prefer, or try adding fresh basil for a different herbal twist.

→ How spicy is the chimichurri sauce?

The heat is mild, but you can adjust by using less chili or omitting it altogether for a gentler flavor.