Summery Chimichurri Chickpea Pasta Salad

This pasta salad comes with a warning: Beware! You won’t be able to stop eating this! At least, we can’t. Many friends and family have deemed this the best pasta salad they’ve tasted, and all demand the recipe. It’s simply irresistible, and it’s the best way to use up summer veggies like sun-ripened tomatoes, crunchy green onions, zucchini, parsley, garlic, and more. The Easy Chimichurri Sauce can be made up to 3 days in advance, if you like, then the pasta salad comes together in just over 20 minutes! My best tip for this recipe is to have all your ducks in a row before you begin, as it moves fast and there are a few things going on all at once.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To a food processor or blender, add the garlic and chile and process until minced. Scrape down the sides of the bowl. Add the parsley, oregano, oil, vinegar, and salt to the food processor or blender. Process or blend until smooth, 30 to 60 seconds. The sauce will be very thin and liquidy, but this is normal.

Step 2

Prepare the Easy Chimichurri Sauce. (If prepared in advance and refrigerated, let it sit at room temperature to soften for at least 30 minutes before using.)

Step 3

2. Bring a large pot of water to a boil over high heat. Heat a grill pan (or a greased skillet, if you don’t have a grill pan) over medium-high heat.

Step 4

3. Trim the ends of the zucchini and slice the zucchini into long slabs 1⁄4 to 1⁄2 inch (5 mm to 1 cm) thick. Brush both sides of each slab with the oil. Place the zucchini on the grill pan and grill for 3 to 4 minutes per side, until nicely charred and fork- tender.

Step 5

4. Meanwhile, add the pasta to the boiling water and cook according to the package directions.

Step 6

5. While the pasta and zucchini cook, prep the grape tomatoes, green onions, sun-dried tomatoes, and spinach (if using).

Step 7

6. Allow the grilled zucchini to cool for a few minutes on a cutting board, then chop it into bite-sized pieces.

Step 8

7. Drain the cooked pasta, quickly rinse, and transfer to a large bowl. Add the zucchini, grape tomatoes, green onions, sun- dried tomatoes, spinach (if using), and all the chimichurri sauce and stir well to combine. Taste and season with salt and pepper. Add a bit of red wine vinegar if you want more zing. Serve