Chimichurri Pasta Salad recipes
This recipe creates a vibrant Chimichurri Pasta Salad, featuring al dente elbow pasta generously coated in a fresh, zesty homemade chimichurri sauce. Combining parsley, cilantro, garlic, red wine vinegar, and olive oil, it delivers a bright, herbaceous flavor profile. Ideal as a refreshing side dish or a light main, it's simple to prepare and perfect for any gathering.
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Colander For draining pasta
- 1 Food Processor For blending chimichurri
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Measuring Cups and Spoons For accurate ingredient measurement
Ingredients
Main
- 1 pound Barilla® PLUS® elbow pasta or your favorite variety
- 1 1/2 tablespoons kosher salt
- 1 1/2 cups fresh parsley with only the bottom two inches of stems removed about 1/2 average sized bunch
- 1/2 cup fresh cilantro
- 4 garlic cloves peeled
- 1/4 teaspoon red pepper flakes
- 1/3 cup red wine vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
Instructions
- Bring a large pot of water to a rolling boil and add 1 1/2 tablespoons of kosher salt. Add the pasta and cook according to package directions until al dente.
- While the pasta cooks, prepare the chimichurri sauce. In a food processor, combine the fresh parsley (stems removed from the bottom two inches), fresh cilantro, peeled garlic cloves, red pepper flakes, 1/3 cup red wine vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Pulse the mixture in the food processor until the herbs and garlic are finely chopped but still have some texture, not a completely smooth paste.
- With the food processor running, slowly drizzle in the 3/4 cup of extra virgin olive oil until just combined. Taste the chimichurri and adjust seasoning if necessary.
- Drain the cooked pasta thoroughly using a colander. Rinse the pasta with cold water to halt the cooking process and cool it down quickly.
- Transfer the cooled and drained pasta to a large mixing bowl.
- Pour the freshly prepared chimichurri sauce over the pasta.
- Toss the pasta and chimichurri gently but thoroughly to ensure every piece of pasta is evenly coated with the vibrant sauce.
- Cover the mixing bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and develop.
- Before serving, give the pasta salad a final toss and taste, adjusting seasoning if needed. Serve chilled as a refreshing side or main dish.
Notes
1. Achieving al dente pasta is crucial for a pasta salad; it provides a pleasant bite and prevents the salad from becoming mushy after chilling. Rinse the cooked pasta thoroughly with cold water to stop the cooking process and cool it rapidly. 2. For the chimichurri, ensure your herbs are fresh and vibrant. Avoid over-processing the sauce; you want a finely chopped, textured mixture, not a smooth pesto. The red wine vinegar provides a vital acidic tang, balancing the richness of the olive oil and herbaceous notes. 3. Allow the finished pasta salad to chill for at least 30 minutes, or even a few hours, to let the flavors meld and deepen. A good quality extra virgin olive oil will significantly enhance the final taste.