Summer Pasta Salad with Zucchini and Chimichurri Dressing

Votes: 1

How to Make - Summer Zucchini Pasta Salad with Chimichurri Dressing

Time: 25 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 273, total fat 15 G., saturated fats 2 G., proteins 5 G., carbohydrates 32 G., fiber 4 G., cholesterol 2 mg, sodium 398 mg, sugar 3 G.

This pasta salad is the perfect summer dish. Yellow zucchini, green zucchini, and sweet red cherry tomatoes are dressed in a vibrant, herbaceous chimichurri sauce. The best part? Adding the zucchini to the pasta pot just before it's done cooking! This way, you don't have to mess up your dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chimichurri dressing

3 cloves garlic, peeled
1 cup fresh parsley leaves + extra for serving
0.5 cups extra-virgin olive oil
1/4 cup fresh oregano leaves
1 tbsp. white wine vinegar
1 tbsp freshly squeezed lemon juice (from about 1 small lemon)
1/4 tsp red pepper flakes

Pasta salad

220 g of bow-tie macarons
1 small zucchini, cut into half-moon slices
1 small yellow zucchini, cut into half-moon slices
2 cups cherry tomatoes, halved
55 g feta, crumbled

Ingredient Substitution Suggestions

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Recipes with similar ingredients: farfalle pasta, zucchini, yellow zucchini, feta cheese, wine vinegar, lemon juice, cherry tomatoes, oregano

Cooking the dish according to the recipe:

Chimichurri dressing:

Turn on the food processor and add the garlic cloves through the chute. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice, and crushed red pepper. Process until smooth. Season with salt and pepper to taste. Set the dressing aside.
Pasta salad:

Bring a large saucepan of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10-11 minutes, adding the zucchini and squash one minute before the end of the cooking time. Drain, then rinse the pasta and squash under cold water to cool. Drain again and transfer the pasta and squash to a serving bowl.