This Chimichurri Pasta Salad is the ultimate spring and summer dish, even my 3 boys loved it because it involves some of their favorite veggies - peppers and corn! Packed with colorful vegetables, smoky bacon, creamy feta, and a herby chimichurri dressing you'll want to put on everything, it's the kind of recipe that disappears fast at any potluck or BBQ.
When spring and summer roll around, I automatically start craving bright, fresh flavors! So when one of my followers requested that I create something with chimichurri sauce, I immediately knew this was the perfect moment to make it happen. A chimichurri pasta salad felt just right for the season!
Personally, I use cilantro as the herb base here, though parsley is a traditional chimichurri option if you prefer. The red pepper flakes add a mild kick, but they are easy to leave out if you are sensitive to spice. This dish is mild enough that even my 10-month-old happily ate his portion of noodles, feta, and tomatoes! This chimichurri on pasta works even for picky eaters!
If you love fresh, herb-driven dishes like this one, you might also enjoy my Creamy Cilantro Pasta Salad or my Avocado and Corn Couscous Salad. Both are perfect for the warmer months ahead.
Nutrition at a Glance
- Protein: The bacon and feta cheese in this recipe provide a solid protein boost, which helps keep you full and satisfied between meals,
- Fiber: Bell peppers, cherry tomatoes, and corn all contribute dietary fiber, which supports healthy digestion!
- Heart-Healthy Fats: Olive oil is the base of the chimichurri dressing and is rich in monounsaturated fats, which are associated with heart health.
- Antioxidants: Bell peppers, tomatoes, and red onion are packed with vitamins C and A, both powerful antioxidants that support immune function and skin health.
- Vitamin C: Between the lemon juice, bell peppers, and tomatoes, this dish is a surprisingly good source of vitamin C!
Ingredients You Need
- Penne pasta: The ridged shape of penne holds onto the chimichurri dressing beautifully, but any short pasta works as a substitute. Rotini, farfalle, or rigatoni are all great options.
- Bacon: Adds a smoky, savory flavor and a satisfying crunch. Turkey bacon is an easy swap if you prefer a leaner option.
- Bell peppers: Use any color you love! Red and orange peppers are naturally sweeter and also happen to be higher in vitamin C than green peppers.
- Corn kernels: I always use frozen corn for ease. No need to cook these separately; the warmth from the freshly drained pasta will thaw them perfectly. Fresh corn cut off the cob works wonderfully in summer.
- Cherry tomatoes: These add a burst of juicy sweetness and color. Grape tomatoes or diced Roma tomatoes are fine substitutes.
- Feta cheese: Feta brings a creamy, tangy, salty finish to the whole dish!
For the Chimichurri Dressing:
- Cilantro: If you are a cilantro skeptic (or feeding someone who is), flat-leaf parsley is the traditional chimichurri herb and makes a great swap.
- Red onion: Adds sharpness and a pop of color. White onion or shallots can substitute in a pinch.
- Garlic: I just use one garlic clove for some added flavor. Increase to 2 cloves if you love garlic.
- Red wine vinegar: Provides the tangy, bright acidity that makes chimichurri so vibrant. Apple cider vinegar works as a substitute.
- Lemon: Fresh lemon juice adds brightness and freshness. Bottled works, but fresh is best here.
- Red pepper flakes: Adds a gentle heat. Feel free to reduce or omit entirely if you prefer a milder dressing.
- Dried oregano: A classic chimichurri herb that rounds out the flavor of the sauce.
- Olive oil: Extra-virgin olive oil gives the dressing a rich, smooth base and adds those heart-healthy fats.
- Salt + pepper: Essential for bringing all the flavors together.
Dietary Substitutions
- Gluten-Free: Swap the penne for your favorite gluten-free pasta. Chickpea pasta or brown rice pasta hold up especially well in pasta salads. Just be sure to cook it al dente so it doesn't become mushy after mixing.
- Dairy-Free: Simply omit the feta or replace it with a dairy-free feta alternative, which is widely available at most grocery stores. The rest of the recipe is naturally dairy-free.
- Vegetarian/Vegan: Leave out the bacon entirely or use a plant-based bacon alternative. The chimichurri dressing and all the vegetables and seasonings are already vegan-friendly, so this substitution is simple and the dish is still full of flavor.
How to Make Chimichurri Pasta Salad
Step 1: Cook the 8 bacon strips in a large pan, over medium heat. Cut into bite sized pieces after done cooking. Boil pasta per package instructions. Once al dente, drain the pasta. Drizzle 1 tablespoon oil over noodles and coat evenly. Chop 2 bell peppers and halve 1 pint of cherry tomatoes.
Step 2: Combine in a large bowl. Mix frozen corn in with pasta - the warmth from the pasta will thaw the corn. Add pasta to vegetables and top with bacon.
Step 3: In a food processor, combine all the ingredients for the chimichurri dressing. Pulse until the ingredients have been completely combined and broken down into a sauce. Add olive oil as needed.
Step 4: Pour chimichurri dressing over pasta salad and mix. Add feta to bowl and gently stir. Enjoy!
Dietitian Tips for Success
- Add the dressing while the pasta is still slightly warm. Warm pasta absorbs dressing more readily than cold pasta, which means every piece gets well-seasoned rather than just coated on the surface!
- Don't overcook the pasta. Al dente pasta holds its shape and texture much better in a pasta salad. Overcooked pasta becomes mushy once it is combined with the dressing.
- Let it rest before serving. If time allows, cover the dressed pasta salad and refrigerate it for 30 minutes before serving. This rest time allows all the flavors to meld together!
- Boost the protein if needed. This salad is great as-is, but if you want to turn it into a more filling main dish, try tossing in some grilled chicken, shrimp, or even chickpeas!
How to Serve Chimichurri Pasta Salad
This pasta salad with bacon is perfect for potlucks, backyard BBQs, baby showers, or birthday parties. For a meal at home, you can serve it alongside grilled chicken, burgers, or your favorite protein for a full spread. It goes especially well with my Healthier Sloppy Joes with Ground Chicken.
Storage Suggestions
Refrigerator: Store leftover chimichurri pasta salad in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve over time as the herbs and dressing soak into the pasta.
Dressing on the side: If you are making this salad to last a few days, store the chimichurri dressing separately and dress individual portions as needed. This keeps the pasta from absorbing too much dressing and becoming soggy.
Frequently Asked Questions
Chimichurri sauce is a fantastic pairing with pasta! The bright, herby, and slightly tangy flavors cut through the starchiness of the noodles and coat them in a way that feels fresh rather than heavy. It's a fun twist on traditional pasta sauces and works especially well in a cold pasta salad.
The biggest mistakes to avoid with pasta salad are overcooking the pasta and dressing it too far in advance. Overcooked pasta becomes mushy once it soaks up the dressing, and overdressed pasta salad can turn soggy and heavy by the time it hits the table. For best results, cook your pasta just to al dente, and if you're making it ahead, store the dressing separately and toss everything together right before serving.
Absolutely. Traditional chimichurri is actually made with flat-leaf parsley, so this is a completely authentic swap! Some people also enjoy using a mix of both herbs for a more complex flavor.
More Summertime Recipes to Try
- Chicken Pesto Pasta Salad
- Ground Turkey Taco Salad
- Quinoa Greek Salad
- BLT Chicken Salad
- Chicken Caprese Salad
BEST Chimichurri Pasta Salad Recipe
Ingredients
- 1 pound penne pasta
- 8 pieces bacon cooked and in bite sized pieces
- 2 bell peppers diced
- 12 ounce frozen corn kernels
- 1 pint cherry tomatoes halved
- 6 ounce feta cheese crumbled
Dressing
- 2 bunches cilantro
- ½ red onion
- 1 clove garlic
- 2 Tablespoon red wine vinegar
- 1 lemon juiced
- 1 teaspoon red pepper flakes
- ½ Tablespoon dried oregano
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the 8 bacon strips in a large pan, over medium heat. Cut into bite sized pieces after done cooking.
- Boil pasta per package instructions. Once al dente, drain the pasta. Drizzle 1 tablespoon oil over noodles and coat evenly.
- Chop 2 bell peppers and halve 1 pint of cherry tomatoes. Combine in a large bowl. Mix frozen corn in with pasta - the warmth from the pasta will thaw the corn.
- Add pasta to vegetables and top with bacon.
- In a food processor, combine all the ingredients for the chimichurri dressing. Pulse until the ingredients have been completely combined and broken down into a sauce. Add olive oil as needed.
- Pour chimichurri dressing over pasta salad and mix. Add feta to bowl and gently stir. Enjoy!
Notes
- Cook pasta al dente. Pasta continues to soften after it's drained and tossed with dressing, so pulling it just before fully cooked keeps the texture from turning mushy in the final dish.
- Oil the noodles right away. Drizzling a tablespoon of olive oil over the drained pasta immediately prevents the noodles from sticking together while they cool.
- Use the pasta's warmth to thaw the corn. No need to cook the frozen corn separately — stirring it into the warm pasta thaws it perfectly without making it soggy.
- Don't skip resting time. If you have 30 minutes before serving, let the dressed salad sit in the fridge. The flavors meld together and the chimichurri really soaks into the pasta.
- Cilantro or parsley both work. Traditional chimichurri is made with parsley, so feel free to swap or use a mix of both if cilantro isn't your thing.
- Adjust the spice level. The red pepper flakes add a mild warmth — reduce or omit entirely for a kid-friendly version, or add more if you love heat.
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