Chimichurri Pasta Salad

By cwaldron09

Pairs well with 2015 One From the Quiver Malbec

Ingredients

• 1 lb elbow pasta
• 1.5 cups fresh parsley, trimmed
• 1/2 cup fresh cilantro
• 4 garlic cloves, peeled
• 1/4 tsp red pepper flakes
• 1/3 cup red wine vinegar
• 1 tsp & 1 tbsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 3/4 cup extra virgin olive oil

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

In a food processor or blender, combine parsley, cilantro, garlic, red pepper, red wine vinegar, one teaspoon salt, black pepper, and olive oil. Puree until very smooth

Step 2

Bring one gallon of water and remaining tablespoon of salt to boil in a large pot, and cook pasta according to package directions. Drain, reserving one cup of the pasta water, and add the cooked pasta to the sauce, tossing to coat well. Taste, and adjust seasoning as desired.

Step 3

Let sit at room temperature for about 30 minutes, or chill in refrigerator overnight. The flavor will improve after a couple of hours of sitting

Step 4

Pasta can be served cold or warm as a side with steak, chicken, or other grilled protein