Chimichurri Pasta Salad

I actually threw this together after making chimichurri for grilled steak and realizing I had half a fridge of random stuff to use up. What started as a clean-out-the-fridge moment turned into one of my favorite pasta salads.

It’s loaded with fresh herbs, sweet corn, juicy tomatoes, and crispy bacon. What you get is a little smoky, a little tangy, and a side dish recipe just different enough to keep things interesting.

Chimichurri Sauce

To get started, you will need to make the sauce. You will need a food processor and here are all the ingredients for that.

• 1 cup fresh parsley – pack it in stems and all
• 4 cloves garlic
• 1/4 cup onion – roughly chopped
• 3 tablespoons red wine vinegar
• 2 teaspoons red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2/3 cup olive oil

Pasta Salad Ingredients

As always, its fine to get creative when adding things to a pasta salad, but this is what I believe works great.

• 8 ounces rotini pasta – cooked and rinsed with cold water
• 1 cup frozen corn – thawed
• 1/2 red bell pepper – chopped small
• 1 cup cherry or grape tomatoes – quartered
• 1/2 cup red onion – diced small (about the same size as the peppers)
• 6 strips bacon – cooked and crumbled
• 4 ounces queso fresco – crumbled
• 1 batch of chimichurri sauce

The Food Processor I Use

If you don’t already have a food processor, this little Cuisinart one is totally worth grabbing. It’s not expensive, doesn’t take up much space, and handles homemade recipes like chimichurri like a pro.

I’ve had mine for a long time and use it constantly for sauces, dressings, and dips. It’s one of those tools that just makes life in the kitchen easier without being fussy. Perfect for recipes like this where you want everything chopped quickly but not totally pureed.

How to Make Chimichurri Pasta Salad

1. Make the chimichurri: Add parsley, garlic, onion, vinegar, red pepper flakes, oregano, salt, and pepper to a food processor. Pulse for a few seconds, scrape down the sides, and then pulse again. It should be chopped, not smooth. Stir in the olive oil and let it sit for about 15 minutes.
2. Put the salad together: In a large bowl, combine corn, red pepper, tomatoes, onion, pasta, bacon, queso fresco, and chimichurri sauce. Mix everything really well so the chimichurri coats every bite.
3. Serve or chill: You can serve it right away or cover and refrigerate until you’re ready. Just give it a quick stir before serving.

What Makes This Recipe a Keeper

It breaks the pasta salad mold. If you’re over mayo-based salads or anything too creamy, this one’s a total refresh.

The chimichurri gives it a zippy, herby bite that feels way lighter and brighter than most pasta salads I’ve had.

Chimichurri ties everything together. I usually think of chimichurri as a steak sauce, but here it works like a dressing by coating the pasta, veggies, and bacon. It’s the kind of sauce that makes you want to go back for just one more forkful, which makes it great to share.

Make-ahead friendly without getting weird. Some pasta salads fall apart or dry out in the fridge and this one doesn’t. The olive oil in the chimichurri keeps it moist without being greasy, and the flavors actually get better as it sits. I made it the night before a get-together, and it was even better the next day.

Endless ways to alter. I’ve used different pasta shapes, swapped the cheese, left out the bacon and it all still works. You can easily stretch it into a main dish with grilled chicken or just leave it as-is for a really solid side.

Tips & Tricks

Make ahead friendly: The chimichurri can be made a day ahead and stored in the fridge. Honestly, the flavor gets even better after sitting overnight.

Pasta Tip: Rotini works great here because all those little spirals catch the chimichurri and hold onto the cheese and veggies. But if you don’t have rotini, it’s not a problem. Try bowtie (farfalle), penne, or large pasta shells. Just aim for a pasta with some texture so the sauce can really cling to it.

Storing & Reheating

Leftovers keep well for up to 3 days in the fridge. Just store the salad in an airtight container and give it a good stir before serving again. The chimichurri will settle a bit at the bottom, so mixing helps bring everything back to life.

If it seems a little dry the next day, just drizzle in a touch of olive oil or a small spoonful of leftover chimichurri to freshen it up.

Craving More?

If you’re into non-boring pasta salads, I’ve got a few more that are worth a try this summer:

• Corn Succotash Pasta Salad – bright, veggie-packed, and full of sweet corn and creamy dressing
• Mexican Street Corn Pasta Salad – bold and cheesy with a little kick
• Fiesta Corn Pasta Salad – super simple with Tex-Mex flavors
• Chicken Caesar Pasta Salad – easy way to turn a Caesar salad into something heartier