Vegan Chimichurri Pasta Salad

Ingredients

• about 450 g Pasta (gluten-free)
• 1/2 cup Fresh parsley
• 2 tbsp Fresh oregano
• 4 cloves Garlic
• 1/4 cup Red wine vinegar
• 1/2 cup Olive oil
• 1/4 tsp Red pepper flakes
• 1 cup Cherry tomatoes
• 1/2 medium Cucumber
• 1/4 medium Red onion

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 450 g Pasta (gluten-free) to the boiling water and cook for 8-10 minutes, or until the pasta is tender but still firm to the bite. Carefully drain the pasta in a colander and rinse it under cold water until it is completely cool to the touch.
2. 2While the pasta cools, prepare the fresh vegetables. Cut the 1 cup Cherry tomatoes in half. Dice the 1/2 medium Cucumber into 1.27 cm cubes. Thinly slice the 1/4 medium Red onion.
3. 3Peel the 4 cloves Garlic. Roughly chop the 1/2 cup Fresh parsley and the 2 tbsp Fresh oregano. Place the 1/2 cup Fresh parsley, 2 tbsp Fresh oregano, 4 cloves Garlic, 1/4 cup Red wine vinegar, 1/2 cup Olive oil, and 1/4 tsp Red pepper flakes into a food processor. Pulse the ingredients until they are finely chopped and form a coarse but uniform sauce.
4. 4Transfer the cooled about 450 g Pasta (gluten-free) to a large mixing bowl. Add the halved 1 cup Cherry tomatoes, diced 1/2 medium Cucumber, and thinly sliced 1/4 medium Red onion to the bowl. Pour the freshly prepared chimichurri sauce over all the ingredients and gently toss until everything is thoroughly coated.
5. 5Cover the mixing bowl tightly with plastic wrap or a lid. Place the pasta salad in the refrigerator and chill for at least 30 minutes, allowing the flavors to meld and the salad to become refreshingly cold. Serve chilled.

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