Description
A refreshing and vibrant Chimichurri Pasta Salad, perfect for summer gatherings or as a light meal.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, parsley, and cilantro.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, red pepper flakes, salt, and pepper.
- Pour the chimichurri dressing over the pasta salad and toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, and enjoy!
Notes
- For added protein, mix in cooked chicken, shrimp, or chickpeas.
- Feel free to swap out vegetables based on seasonal availability or personal preference, such as adding avocado or spinach for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg