THIS RECIPE WAS DEVELOPED FOR INSTAGRAM IN PARTNERSHIP WITH
The Spice House, my go-to for high-quality spice blends! All thoughts and opinions are my own. Use promo code PWWB for 10% off your next $25+ order!
Chimichurri Pasta Salad with Grilled Vegetables and Feta
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: serves 4-6 1x
Description
Most people immediately think of grilled steak when they hear chimichurri, but the bright, herby sauce is just as delicious with summer vegetables!
This Chimichurri Pasta Salad is loaded with smoky grilled peppers, sweet corn, and zucchini, tossed with tender pasta, crumbled feta, and a vibrant green chimichurri dressing for the perfect balance of fresh, savory, and satisfying.
It’s an easy make-ahead side dish for cookouts, backyard dinners, and all your summer grilling nights!
Ingredients
Scale
- one 1-ounce jar The Spice House Green Chimichurri Mix (plus ⅓ cup warm water, ½ cup olive oil, and ⅓ cup red wine vinegar to prepare)
- 1 cup dried ditalini or 5 ounces short pasta of choice
- 2 large bell peppers, sliced from stem into 3–4 flat planks
- 2 ears sweet corn, husks and silks removed
- 2 medium zucchini, quartered lengthwise
- 1–2 tablespoons high smoke point oil of choice
- kosher salt and ground black pepper
- 4 ounces crumbled feta cheese (about ¾ cups)
Instructions
- Prep: Preheat the grill for medium-high direct heat grilling (500-550 degrees F). Meanwhile, bring a large pot of water to a boil. Once boiling, generously season with salt.
- Prepare the green chimichurri sauce according to package directions. Rehydrate the mix with warm water, then stir in olive oil and red wine vinegar. Mix to combine. Set aside.
- Boil the pasta: Once the water reaches a rolling boil, add the ditalini. Stirring occasionally to prevent sticking, cook 1-2 minutes past al dente. Carefully drain the pasta, briefly rinsing to wash away excess starch. Set aside to cool slightly – the pasta should be warm, not hot enough to melt the cheese.
- Meanwhile, prep the vegetables: Place the veggies on a plate or small baking sheet. Drizzle with just enough oil to coat, season with 1 teaspoon kosher salt and a few twists of black pepper. Use your hands to ensure the veggies are coated evenly.
- Grill the vegetables: Arrange the veggies on the grill, ensuring the zucchini is positioned perpendicular to the grates to prevent them from falling through as they cook. Close the lid and grill 2-3 minutes per side, or until tender and nicely charred. Once cool enough to handle, slice the corn kernels from the cob and chop the zucchini and peppers into small pieces, about the same size as the pasta.
- Toss the chimichurri pasta salad: Once the pasta has cooled slightly, add it to a large bowl with the chopped grilled veggies, crumbled feta, and green chimichurri sauce. Gently toss to combine. Adjust to taste – I often add an extra pinch of salt or splash of vinegar to make the flavors pop. Serve immediately with your favorite summer mains. Enjoy!
Equipment
Buy Now → Notes
- Portions: This recipe yields a large salad, enough to serve 4-6 as a side dish.
- Storage instructions: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy cold or at room temperature.
