Vetri Cooking Lab

Chimichurri Pasta Salad


For the chimichurri:

  • ½cup red wine vinegar
  • 1 teaspoon kosher salt
  • 3 garlic cloves, peeled
  • 1 shallot, roughly chopped
  • 1 teaspoon red pepper flakes
  • 1 cup fresh cilantro, packed
  • ½cupfresh flat-leaf parsley, packed
  • 1Tablespoon dried oregano
  • ¾cup extra-virgin olive oil

For the pasta salad:

  • 3 cups dry whole-wheat pasta, or pasta of your choosing. Rotini, penne, or bowtie work great!
  • 1 can white beans, strained and rinsed
  • 1 red pepper, diced or cut into strips
  • 2 cups baby spinach, roughly chopped
  • 1 pint grape tomatoes, sliced in half
  • 2 small zucchini, sliced into quarters
  • 1/2 cup parsley, roughly chopped
  • 1/4 cup chimichurri sauce (see recipe)


Make the chimichurri sauce:

  1. Place all of the ingredients in a pint container or container with high sides.
  2. Using an immersion blender, work through the mixture to ensure that everything get chopped into small pieces. Alternatively, if you do not have a blender, finely mince the garlic, shallot, cilantro, and parsley and stir to combine with the rest of the ingredients.
  3. Enjoy with your favorite meal, as a dipping sauce, or in this pasta salad!

Make the pasta salad:

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain
  2. Make the chimichurri sauce if using.
  3. In a salad bowl, combine the pasta, white beans, red pepper, baby spinach, grape tomato, zucchini, and parsley
  4. Pour dressing over salad; toss and refrigerate to serve cold. Enjoy!


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