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Chimichurri Pasta Salad Recipe
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Chimichurri Pasta Salad Recipe

Chimichurri Pasta Salad Recipe
Course Appetizer, Main Course, Side Dish
Cuisine American, Argentinian
Keyword chimichurri dressing, chimichurri pasta recipe
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 Servings
Calories 420kcal
Author Bon Appeteach

Ingredients

Chimichurri Dressing Base

  • 1 bunch Flat Leaf Parsley stems removed and finely minced
  • 1 bunch Cilantro stems removed and finely minced
  • 1 Jalapeno seeds removed and finely diced
  • 1 Shallot minced
  • 4 Garlic Cloves minced
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Aleppo Pepper or 1/4 tsp Red Pepper Flakes
  • 1.5 cups Olive Oil use a high quality olive oil
  • 1/2 cup Red Wine Vinegar

Chimichurri Pasta Salad

  • 1 lb Short Cut Pasta cooked al dente, drained, and cooled
  • 2 Corn on the Cob
  • 6 Green Onions
  • 1 bunch Asparagus Ends trimmed
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Steak Optional (for topping)

Instructions

Chmichurri Dressing

  • Blending: In a blender, add the chopped parsley, chopped cilantro, prepared jalapeno, shallot, garlic, spices, olive oil, and red wine vinegar. Blend until emulsified and the mixture looks a vibrant green, and set aside to rest.

Pasta Salad Preparation

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, rinse with cold water, and set aside to cool completely.
  • Grill the Vegetables: Preheat grill (or grill pan) to medium-high heat. Toss corn, asparagus, and green onions with olive oil, salt, and pepper.
  • Grill until lightly charred:
    Corn: 8–10 minutes, turning occasionally
    Asparagus: 4–6 minutes
    Green onions: 2–3 minutes
    Chef's Note- If cooking the steak, do so now as well, so it has time to rest while you prepare the rest of the salad.
  • Remove from grill: Slice kernels off the corn, chop asparagus into bite-sized pieces, and slice the green onions.
  • Assemble the Pasta Salad: In a large bowl, toss cooled pasta with grilled corn, asparagus, and green onions. Add chimichurri dressing and toss until well coated. Transfer to a serving platter or bowl.
  • Serving: Top the salad with sliced steak. Serve the pasta chilled or at room temperature.

Notes

  • You can swap steak for grilled chicken, shrimp, or even crispy chickpeas for a vegetarian version.
  • Make ahead: The salad (without steak) can be prepared up to 24 hours in advance. Just keep the pasta and veggies dressed, then add steak and fresh chimichurri before serving.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 9g | Protein: 3g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 0.001g | Sodium: 599mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1321IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 2mg