This is the second out of three Latin pasta recipes I'm creating for Barilla this Fall, and it's one that I think will work well all year long. Enjoy it warm or room temperature in the cool months, and serve it as a cold pasta salad when the weather heats up again. It's perfect for those days when you're looking for a quick and creative alternative to rice or the other usual side dishes
Do they love spice? Feel free to pump up the red pepper flakes. Or play around with the herbs you know your family loves.
I love using Barilla® Plus® multigrain Elbows for this dish. They're 44% higher in protein, have almost twice (!) as much fiber than traditional pasta, and--due to the small shape--create the perfect balance between sauce and pasta in every mouthful. It's a natural choice for a pasta salad, and a great way to introduce your family to more nutritious whole grain pasta.
I served my pasta salad as a side with grilled steak, the way I would typically serve rice. The chimichurri flavors worked perfectly with the steak, and the savory pasta was a welcome change to the usual rice and beans. You can also dice up grilled chicken or cooked shrimp and toss with the pasta to make it a complete meal all on its own.
For more easy pasta recipes with Latin flavors, visit pastaatuestilo.com. This is a sponsored post written as part of my ongoing partnership with Barilla, however, the recipes and opinions are entirely my own. I have not been paid to publish positive sentiments towards Barilla or their products.
Chimichurri Pasta Salad
For the pasta:
1 pound Barilla® PLUS® elbow pasta (or your favorite variety)
1 1/2 tablespoons kosher salt
For the chimichurri sauce:
1 1/2 cups fresh parsley with only the bottom two inches of stems removed (about 1/2 average sized bunch)
1/2 cup fresh cilantro
4 garlic cloves, peeled
1/4 teaspoon red pepper flakes
1/3 cup red wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
Bring 1 gallon of water to boil in a large pot. Once the water is boiling, season with 1 1/2 tablespoons of salt.
While the water boils, combine all the chimichurri ingredients in a food processor or blender, and puree until very smooth.
Add the pasta to the boiling water and cook 1 minute less than package directions. Drain, reserving 1 cup of the pasta water, and add the cooked pasta to the sauce, tossing to coat well. Taste and adjust seasoning as desired.
Let sit at room temperature for about 30 minutes, or chill in refrigerator overnight. The flavor will improve after a couple hours of sitting.
Pasta can be served cold or warm as a side with steak, chicken, or other protein.