This Red Chimichurri Pasta is anything but ordinary — bright, zesty, and simple to prepare. A quick, no-cook Red Chimichurri sauce brings bold flavor from roasted red peppers, smoked paprika, garlic, and herbs. The pasta features the same fresh vegetables found in a ratatouille-style dish, but without any oven time: just sauté the vegetables, cook the pasta, and toss everything together for a fast, satisfying meal.
Serve this pasta hot, warm, or chilled as a pasta salad — leftovers keep well and taste great cold. It’s a versatile, vegetable-forward recipe that works for weeknight dinners, potlucks, or a light seasonal meal.
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Why you’ll love this recipe
- Fast and easy: Ready in about 25 minutes — boil the pasta, sauté the vegetables, and mix the no-cook sauce.
- Bright, punchy flavor: Red Chimichurri keeps the herbiness of classic chimichurri while adding roasted red peppers and smoked paprika for a smoky, tangy twist.
- Veggie-packed: This vegetarian (and easily vegan) pasta is full of colorful vegetables — zucchini, bell peppers, onion, and cherry tomatoes.
- Hot or cold: Enjoy it straight from the stove or chilled as a pasta salad — both are delicious.
- Make-ahead friendly: The chimichurri stores well in the fridge or freezer, and the vegetables can be sautéed in advance. Assembled pasta keeps in the refrigerator for up to three days.
Ingredients (and substitutes)
The ingredient list looks extensive, but most items go straight into the food processor for the Red Chimichurri. The rest is basic pasta, fresh vegetables, and cheese or a vegan alternative.
Here’s what you’ll need:
- Roasted red pepper: Jarred roasted red peppers are convenient — drain or pat dry before using. You can roast your own if you prefer.
- Parsley: Use flat-leaf (Italian) parsley for best flavor; curly parsley works in a pinch but is milder.
- Smoked paprika: Choose smoked sweet paprika rather than hot unless you want more heat.
- Pasta: Rigatoni is recommended for this recipe because it holds the chunky vegetables well. Penne or fusilli are good substitutes.
- Cherry tomatoes: Any small tomato works — red, yellow, or mixed colors; grape tomatoes are fine too.
- Feta: Use your preferred feta, or choose a plant-based crumbled feta for a vegan option.
See the recipe card below for exact ingredient amounts and full instructions.
Have extra roasted red peppers? They’re handy in many recipes and keep well jarred. Use them throughout other one-pot dishes or to brighten soups and grain bowls.
How to make Red Chimichurri Pasta
This zesty Red Chimichurri Pasta with sautéed vegetables comes together quickly and reliably.
Step-by-step:
1. Pulse the chimichurri ingredients (except the olive oil) in a food processor until finely chopped but not completely smooth.
2. Transfer the mixture to a bowl, stir in the olive oil, and set the chimichurri aside.
3. Cook the pasta in salted boiling water until al dente. Reserve some pasta water before draining.
4. While the pasta cooks, sauté the zucchini, bell peppers, and red onion until tender. Cook in batches if needed so vegetables brown evenly.
5. Cook the cherry tomatoes briefly with a few spoonfuls of chimichurri until their skins begin to split and they release their juices.
6. Return the drained pasta to the pot over low heat. Add the remaining chimichurri and some reserved pasta water, then toss to coat. Add the tomatoes with their juices, the sautéed vegetables, and crumbled feta. Toss until everything is evenly combined and silky; add more pasta water if needed. Serve hot, at room temperature, or chilled.
See the recipe card below for complete ingredient amounts and full instructions.
Tips
- Make extra chimichurri: The sauce is versatile — use it on roasted vegetables, grilled proteins, grain bowls, or salads. It freezes well in small portions.
- Sauté in batches: Cooking the vegetables in a single layer helps them caramelize and prevents steaming.
- Use the tomato juices: Scrape the juices from the skillet into the pasta — they add concentrated flavor and help build the sauce.
- Reserve pasta water: A splash of starchy pasta water helps emulsify the sauce and creates a silky finish.
- No pasta water? If you forget to save any, hot water works in a pinch — just toss thoroughly and adjust seasoning.
Recipe FAQs
Red Chimichurri is herb-forward and tangy, with garlic and vinegar like traditional chimichurri. Roasted red peppers and smoked paprika add sweetness and smoky depth; some versions include more heat depending on red pepper flakes.
If you forgot to reserve pasta water, use hot water and toss the pasta and sauce vigorously. Pasta water is preferable because its starch helps bind the sauce, but hot water is an acceptable substitute.
Store leftovers in the refrigerator for up to three days. Reheat gently or enjoy cold, refreshing with a splash of olive oil and a pinch of salt if needed.
More easy pasta recipes:
-
Easy Pesto Tortellini Pasta Salad
-
Mushroom Miso Pasta (Without Cream)
-
One Pan Lemon Spinach Orzo with Feta
-
Easy Orzo Pesto Salad
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📖 Recipe
Red Chimichurri Pasta (Hot or Cold)
Ingredients
Red Chimichurri
- ½ cup roasted red pepper
- ⅓ cup flat leaf parsley
- 2 tablespoons cilantro
- 2 tablespoons red wine vinegar
- 2 cloves garlic
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon red pepper flakes
- ¼ cup extra virgin olive oil
Pasta
- 1 lb rigatoni pasta
- 1 small red onion
- 2 bell peppers
- 1 medium zucchini
- 1 tablespoon extra virgin olive oil
- ½ teaspoon fine sea salt
- 12 oz cherry tomatoes
- 1 cup crumbled feta cheese
Instructions
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Make Red Chimichurri: In a food processor combine ½ cup roasted red pepper, ⅓ cup packed flat-leaf parsley, 2 tablespoons packed cilantro, 2 tablespoons red wine vinegar, 2 garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon fine sea salt, and ¼ teaspoon red pepper flakes. Pulse until finely chopped but not pureed. Transfer to a bowl and stir in ¼ cup extra virgin olive oil. Set aside.
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Cook pasta: Bring a large pot of salted water to a boil. Add 1 lb rigatoni and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
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Chop veggies: While the pasta cooks, chop 1 small red onion and 2 bell peppers into large bite-sized pieces. Slice 1 medium zucchini into ¼-inch half-moons. Toss the vegetables with 1 tablespoon olive oil and ½ teaspoon fine sea salt.
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Sauté veggies: Over medium-high heat, sauté the vegetables in a large skillet in two batches until tender, about 4–6 minutes per batch. Add a splash of water and cover briefly to help cook the centers, then uncover and let any liquid evaporate. Transfer the cooked vegetables to a plate and set aside.
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Cook tomatoes: Toss 12 oz cherry tomatoes with any remaining oil. Reheat the skillet over medium, add a couple tablespoons of chimichurri, then add the tomatoes. Cook, stirring gently, until the skins begin to split, 3–4 minutes. Remove from heat and keep the juices.
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Combine: Return the drained pasta to the pot over low heat. Stir in the remaining chimichurri and ½ cup reserved pasta water, tossing to coat. Add the tomatoes with their juices, the sautéed vegetables, and 1 cup crumbled feta. Toss until evenly combined and silky, adding more pasta water if needed. Taste and adjust salt. Serve hot, at room temperature, or cold.
Notes
- Roasted red pepper: About one pepper worth; jarred roasted peppers are convenient — drain before using, or roast your own.
- Parsley: Flat-leaf (Italian) parsley has more flavor; curly parsley can be substituted but is milder.
- Smoked paprika: Use smoked sweet paprika rather than smoked hot unless you prefer extra heat.
- Pasta water: The starch helps emulsify the sauce. If you forget it, hot water will work if you toss well.
- Gluten-free option: Use your favorite gluten-free pasta.
- Vegan option: Substitute a plant-based crumbled feta.
- Storage: Refrigerate leftovers up to 3 days. Reheat gently or enjoy cold with a drizzle of olive oil and a pinch of salt to refresh.