You know chimichurri – that amazing, uncooked, usually green Argentinean herb sauce that goes so well with steak. Did you know that you can use this flavorful sauce in ways that have nothing to do with meat? Chimichurri is as versatile and as easy to use as pesto. But spicier!
One day, I was craving pasta salad but didn’t have much time. I couldn’t get to the store to buy veggies and spices, and I needed an easy option that still packed flavor. Elvio’s Chimichurri, to the rescue!
It’s full of chopped parsley, heavy on the garlic and, of course, there’s the olive oil factor that makes everything cling to pasta really well. Every noodle bite is saucy! And while typically, chimichurri isn’t super spicy, this one has a little kick. It also gives any pasta salad an impressive presentation – it’s so green! But most of all, I just love the rich taste.
So what’s my secret recipe for an Elvio’s Chimichurri pasta salad? I combine one jar with a pound of pasta, a handful of chopped fresh basil, and one large tomato (chopped in small chunks!) for a pasta salad with some heat. The last time I made it for my friends, they loved it and assumed that I spent all afternoon chopping parsley and peppers. (Little did they know I was at the beach until just minutes before.)
There are so many ways to use it – I’m just getting started!
Chimichurri Pasta Salad
1 lb pasta of your choice
1 jar Elvio’s Chimichurri
1 handful basil, chopped
1 large tomato, chopped
1. Bring a pot of water to a boil, then add salt and cook pasta for 9-11 minutes. Drain.
2. Add pasta to a serving bowl, add Elvio’s Chimichurri, chopped basil and tomato.
3. Combine well and serve!