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.
Servings: 2people
Course: Salad
Cuisine: Argentinian
Total Time: 20 minutesminutes
Ingredients
For the chimichurri sauce
1cupparsley leaves
1cupgreen coriander leaves
1/4cuponions chopped
5cloves of garlic chopped
1tspsalt
1tspred chilli flakes
1tspdried oregano
3tbspolive oil
2tbspvinegar
1tbsplemon juice
For the salad
1 1/2cupsboiled pasta of your choice
1/2cuponions sliced
1/2cupdiced bell peppers
1/2cupdiced cucumber
1/4cupcherry tomatoes halved
1/4cupparboiled green peas
1/4cupsweet corn kernels
1/4tspred chilli flakes
2tbspolive oil
Salt to taste
Instructions
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.