If you can’t tell by now, I love herbs. They can take a dish from boring to delicious with just a couple of tablespoons. With over a cup of fresh herbs in this recipe, this dish packs a flavorful punch and is super easy to make. Bonus – herbs are small but mighty and packed with nutrients. For perspective, one cup of parsley has over one thousand percent of your daily vitamin K!
Chimichurri is an uncooked sauce, originating from Argentina. Traditionally it would have parsley, oregano and garlic. I have also added cilantro because it is much stronger than parsley and adds even more flavor (which, as you know, is my thing!!). Parsley is mild and fresh where as cilantro is bright and has hints of citrus. If you are one of those people that think cilantro tastes like soap, then just leave it out. Double the amount of parsley and you will still have a delicious and fresh pasta salad.
Prep Time: 10 min / Cook Time: 15 min / Total Time: 90 min (includes chilling time) / Servings: 6
- 1/2 cup parsley, roughly chopped
- 1/2 cup cilantro, roughly chopped
- 2 tablespoons fresh oregano
- 1 shallot, roughly chopped
- 3 garlic cloves
- 1/3 cup olive oil (plus 2 tsp for roasting vegetables)
- 2 tablespoons white wine vinegar
- Salt & pepper, to taste
- 1 zucchini, sliced
- 2 cups cherry tomatoes, cut in half
- 8 oz orzo pasta
- 8 oz feta cheese, crumbled or cubed
- Preheat the oven to 425 degrees.
- Place the sliced cherry tomatoes and zucchini on a baking pan, in a single layer. Drizzle with the 2 tsp of olive and season with salt & pepper.
- Bake the vegetables in the preheated oven for 10 min. Flip and bake another 5-10 minutes. You want the vegetables to be nicely roasted and slightly browned.
- While the vegetables cook, boil a large pot of salted water and cook the orzo pasta according to the package directions. Drain and set aside.
- To make the sauce, add the parsley, cilantro, oregano, shallots, and garlic to a food processor. Pulse until everything is evenly chopped and then add the white wine vinegar. While blending, slowly add in the olive oil until you reach your desired consistency. It should be runny enough to coat the pasta but not so runny where it looks oily. Season with salt & pepper, based on your preference. I prefer extra pepper 🙂
- Add the sauce to a large bowl.
- Add the hot pasta directly to the sauce and mix to combine.
- Add the vegetables to the pasta, cover, and refrigerate for at least one hour. This pasta should be served at room temperature or chilled.
- Before serving, mix in the crumbled feta cheese.