Pasta Salad with Chimichurri Dressing
Ingredients for 4 servings
- 400g pasta of your choice
- 1 pack cherry tomatoes
- 1 bunch arugula
- 1 spring onion
- Pine nuts
- Feta cheese or mini mozzarella as desired
3 tbsp "Chimichurri Dip" from Rock'n'Rubs
Preparation
Step-by-step instructions
- 1
Cook the pasta
Cook the pasta until al dente, drain, and let it cool completely (optional: briefly rinse with cold water).
- 2
Prepare the vegetables & cheese
Slice the tomatoes, wash and chop the arugula, and cut the onions into thin rings. Optionally, dice the feta or halve the mini mozzarella balls.
- 3
Mix up the chimichurri dressing
Let 3 tablespoons of "Don’t cry for me Argentina!" soak in a little water. Stir in 1 tablespoon red wine vinegar and 10 tablespoons olive oil, then season to taste (add salt/pepper if needed).
- 4
Mix everything together
Place the cold pasta with tomatoes, arugula, onions (and feta or mozzarella, if desired) in a bowl. Pour the dressing over and mix thoroughly.
- 5
Top and serve
Sprinkle with pine nuts (toast them briefly beforehand if you like). Serve immediately or let sit for 10–15 minutes.
Tip:
For extra freshness, add a splash of lemon juice to the dressing – and if you want it creamier, stir in 1–2 teaspoons of pasta water.
