Summer Pasta Salad with Zucchini and Chimichurri Dressing

Ingredients:

Chimichurri dressing

• 3 cloves garlic, peeled
• 1 cup fresh parsley leaves + extra for serving
• 0.5 cups extra-virgin olive oil
• 1/4 cup fresh oregano leaves
• 1 tbsp. white wine vinegar
• 1 tbsp freshly squeezed lemon juice (from about 1 small lemon)
• 1/4 tsp red pepper flakes

Pasta salad

• 220 g of bow-tie macarons
• 1 small zucchini, cut into half-moon slices
• 1 small yellow zucchini, cut into half-moon slices
• 2 cups cherry tomatoes, halved
• 55 g feta, crumbled

Preparation:

1. Chimichurri dressing:
   
   Turn on the food processor and add the garlic cloves through the chute. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice, and crushed red pepper. Process until smooth. Season with salt and pepper to taste. Set the dressing aside.
2. Pasta salad:
   
   Bring a large saucepan of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10-11 minutes, adding the zucchini and squash one minute before the end of the cooking time. Drain, then rinse the pasta and squash under cold water to cool. Drain again and transfer the pasta and squash to a serving bowl.
3. Add the tomatoes and dressing. Add the feta and stir. Season with salt and pepper to taste and sprinkle with parsley.