Vegan Chimichurri Cold Pasta Salad

Servings: 2 people
Cuisine: Argentinian
Course: Salad
Time: 20 minutes
Rate the Recipe:
Enjoy the fresh flavors of summer with a delicious salad that delivers a unique Argentinean-inspired flavor. Transform simple ingredients into a nutritious Vegan Chimichurri Cold Pasta Salad. 


For the chimichurri sauce

  • 1 cup parsley leaves
  • 1 cup green coriander leaves
  • 1/4 cup onions chopped
  • 5 cloves of garlic chopped
  • 1 tsp salt
  • 1 tsp red chilli flakes
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 2 tbsp vinegar
  • 1 tbsp lemon juice

For the salad

  • 1 1/2 cups boiled pasta of your choice
  • 1/2 cup onions sliced
  • 1/2 cup diced bell peppers
  • 1/2 cup diced cucumber
  • 1/4 cup cherry tomatoes halved
  • 1/4 cup parboiled green peas
  • 1/4 cup sweet corn kernels
  • 1/4 tsp red chilli flakes
  • 2 tbsp olive oil
  • Salt to taste


  • To begin, prepare the chimichurri sauce. Blend together parsley leaves, coriander leaves, onions, garlic cloves, salt, red chilli flakes, dried oregano, olive oil, vinegar, and lemon juice until smooth. Keep aside.
  • In a large bowl, toss the pasta with the vegetables – onions, bell peppers, cucumber, cherry tomatoes, green peas, and sweet corn. I have used elbow pasta for this recipe.
  • Add 2-3 tsp of chimichurri sauce as per your taste.
  • Add red chilli flakes, and olive oil. Toss again. Check the salt and add more if required.
  • Refrigerate for at least an hour so that the pasta and the vegetables soak in the flavors.
  • Garnish with chopped parsley. The Vegan Chimichurri Cold Pasta Salad is ready to enjoy.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.

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