Chimichurri Pasta Salad Vegetables (Print Version)

Chilled pasta salad tossed with zesty chimichurri and roasted vegetables for a fresh, satisfying main or side.

# Ingredients:

→ Pasta

01 - 300 g short pasta, such as fusilli, penne, or farfalle

→ Roasted Vegetables

02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, sliced
06 - 200 g cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Chimichurri Sauce

10 - 1 cup fresh parsley, finely chopped
11 - 1/2 cup fresh cilantro, finely chopped
12 - 3 tablespoons red wine vinegar
13 - 2 garlic cloves, minced
14 - 1 small red chili, finely chopped or 1/2 teaspoon chili flakes
15 - 1/2 cup extra virgin olive oil
16 - 1/2 teaspoon dried oregano
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Garnish (optional)

19 - 2 tablespoons toasted pumpkin seeds
20 - Extra chopped fresh herbs, such as parsley or cilantro
21 - Lemon wedges

# Steps:

01 - Preheat the oven to 220°C. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine zucchini, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread evenly on the prepared baking sheet.
03 - Roast vegetables in the preheated oven for 20 to 25 minutes, stirring once halfway, until golden and tender. Set aside to cool slightly.
04 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
05 - In a bowl, combine parsley, cilantro, red wine vinegar, minced garlic, chili or chili flakes, extra virgin olive oil, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and set aside.
06 - In a large salad bowl, toss the cooled pasta with roasted vegetables and chimichurri sauce until evenly coated.
07 - Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
08 - Garnish with toasted pumpkin seeds, extra chopped herbs, and lemon wedges if desired. Serve chilled or at room temperature.

# Notes:

01 - For a gluten-free version, substitute with certified gluten-free pasta.
02 - Cilantro may be swapped for more parsley if preferred.
03 - Pair with Sauvignon Blanc or chilled rosé.

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