Springy Chimichurri Pasta Salad

Image of Natalie Bickford
Rated 5.0 based on 2 customer reviews
Springy Chimichurri Pasta Salad
Springy Chimichurri Pasta Salad
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  • Chimichurri:
  • 2 cups fresh parsley
  • 1⁄4 cup olive oil, or more as needed
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves
  • 1⁄4 teaspoon salt
  • Pasta Salad:
  • 2 zucchini, halved lengthwise and sliced
  • 1 head broccoli, cut into small florets
  • 3 tablespoon olive oil, divided
  • 1⁄2 teaspoon salt
  • 1 (10 ounce) package penne pasta
  • 1⁄2 cup frozen peas, thawed
  • 1⁄2 cup chopped walnuts
  • 1⁄2 cup crumbled feta cheese
  • zest of 1 lemon


  1. Blend the parsley, olive oil, vinegar, garlic and salt in a blender until smooth; add more olive oil as needed. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  2. Preheat oven to 400°F. Line a baking sheet with parchment paper. A
  3. Toss zucchini and broccoli florets with 2 tablespoons olive oil and salt in a large bowl; spread onto the prepared baking sheet.
  4. Roast in preheated oven until the vegetables are cooked through and starting to char, about 20 minutes.
  5. While the vegetables roast, bring a large pot of salted water to a boil. Cook penne pasta at a boil until al dente, 9 to 11 minutes; drain and rinse under cold running water to cool completely.
  6. Transfer penne to a large bowl and toss with 1 tablespoon olive oil; add the cooked vegetables, 1 cup prepared chimichurri, peas, walnuts, feta cheese, and lemon zest to the pasta and toss to mix.
Mealthy tip:

Want to skip the pasta? Increase the amount of vegetables and smother them in the chimichurri.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

This chimichurri pasta salad was really good. Next time I'd like to try this with spiralized vegetables, for a lighter version. My wife has made this a few times for get togethers at the house, and our guests love it.

Image of Jen the Mighty

Jen the Mighty says:

I love chimichurri and was thrilled to see it in a pasta recipe. What a wonderful dish -- it highlights spring flavors but can be made all year! Delicious!