Chimichurri Pasta Salad with Roasted Red Peppers, Chickpeas, and Vegan Feta Recipe
A vibrant and refreshing Chimichurri Pasta Salad featuring al dente short pasta tossed with roasted red peppers, chickpeas, peppery arugula, and creamy vegan feta, all dressed in a zesty homemade chimichurri sauce made from fresh herbs, garlic, jalapeño, and red wine vinegar. Perfect as a light lunch or a flavorful side dish served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Argentinian-inspired
- Diet: Vegan
Ingredients
For the Salad
- 1 pound short pasta (trottole recommended)
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 handfuls arugula
- 4 ounces vegan feta (Follow Your Heart brand suggested)
For the Chimichurri
- 1 bunch cilantro
- 1/2 bunch flat leaf parsley
- 1 shallot, roughly chopped
- 2 cloves garlic, peeled
- 1 jalapeño, roughly chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon pepper
- Salt to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add the short pasta and cook according to the package instructions until al dente, usually about 8-10 minutes depending on pasta type. Drain the pasta and rinse under cold water to stop cooking and cool it down.
- Prepare the Chimichurri Sauce: While the pasta cooks, place cilantro, flat leaf parsley, chopped shallot, garlic cloves, jalapeño, olive oil, red wine vinegar, pepper, and salt into a food processor or blender. Pulse until the ingredients are combined into a coarse sauce. Taste and adjust salt or pepper as desired, then set aside.
- Assemble the Salad: In a large salad bowl, combine the cooled pasta, drained roasted red peppers, rinsed chickpeas, fresh arugula, and vegan feta cheese. Pour the chimichurri sauce over the salad and toss thoroughly to coat all ingredients evenly.
- Serve: Serve the Chimichurri Pasta Salad either chilled or at room temperature for best flavor and texture.
Notes
- For best results, use a short pasta like trottole or penne that holds dressing well.
- Make sure to rinse the pasta with cold water after cooking to prevent it from becoming mushy and to cool it for the salad.
- The chimichurri sauce can be made ahead of time and stored refrigerated for up to 2 days.
- Add extra chopped jalapeño if a spicier kick is desired.
- Vegan feta can be substituted with regular feta if vegan option is not required.
