Whip up this bursting-with-summer-flavor pasta salad that's perfect for picnics, barbecues, or lazy evenings under the sun. Tender yellow squash, crisp zucchini, and juicy cherry tomatoes mingle in a zesty, herb-packed chimichurri vinaigrette that'll have everyone reaching for seconds. Pro tip: Toss the squash and zucchini into the pasta water for the final minuteno extra dishes, more time to savor the season!
Chimichurri Vinaigrette:
- 3 cloves garlic, peeled
- 1 cup fresh flat-leaf parsley leaves, plus extra for garnish
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh oregano leaves
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice (from about 1 small lemon)
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Pasta Salad:
- Kosher salt
- 8 ounces bow-tie pasta
- 1 small zucchini squash, sliced into half-moons
- 1 small yellow summer squash, sliced into half-moons
- 1 pint cherry tomatoes, halved
- Half of a 4-ounce block feta, crumbled
- Freshly ground black pepper
Directions:
- Make the chimichurri vinaigrette: Pulse garlic in a food processor until minced. With the motor running, pour in parsley, olive oil, oregano, white wine vinegar, lemon juice, and red pepper flakes. Blend until silky smooth. Season generously with salt and pepper. Set aside to let flavors dance.
- Prepare the pasta salad: Bring a large pot of salted water to a rolling boil. Cook bow-tie pasta al dente, about 10-11 minutes. In the last minute, drop in sliced zucchini and yellow squash for a quick blanch. Drain, rinse under cold water to chill, then transfer to a big serving bowl.
- Fold in halved cherry tomatoes, crumbled feta, and that irresistible chimichurri. Toss until everything glistens. Adjust salt and pepper, garnish with extra parsley, and dive insummer never tasted so fresh!
