10-Minute Rigatoni Tossed in Chimichurri w/ Smoked Mozzarella

10-Minute Rigatoni Tossed in Chimichurri w/ Smoked Mozzarella

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Days are going by so fast so it seems over here and I can’t seem to remember which day it is, or if I’ve added any fun recipes lately. Don’t worry, Ella and I have still been cooking up a storm, but I’m trying to be better at adding them to my blog :). This fun 10-minute homemade chimichurri tossed rigatoni w/ smoked mozzarella is exactly what we all need to make this summer. It was an exceptionally approved Ella meal, and made so many tasty leftovers. I switched it up to chimichurri from a typical herby pesto because we received SO much beautiful parsley in our weekly CSA box and it seemed like the perfect thing to make with it. In this recipe, I used my favorite gluten-free rigatoni from Banza which is made from chickpeas, so you get extra added plant protein, but you can swap out for your favorite rigatoni if you’d like. Slice up some fresh cherry tomatoes, lush greens of choice, a handful of basil, a hefty drizzle of balsamic reduction and your go-to olive oil, and you’re in business for one of the best, and hands down, easiest summer pasta salads!

P.S. this can be easily adapted to be completely vegan if you use your favorite vegan mozzarella :).

10-Minute Chimichurri Tossed Rigatoni w/ Smoked Mozzarella

Everyone needs a super easy and ridiculously addicting, I mean delicious, and this pasta salad checks all the boxes! It's perfect for leftovers, or to bring to a friends and family filled gathering, or even meal prep!
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Ingredients
  • 1 box of Rigatoni pasta (we used Banza)
  • 1 bag of arugula (or a few packed handfuls)
  • 1 box of cherry tomatoes, sliced
  • 1 cup of basil, chopped
  • balsamic vinegar or reduction/glaze
  • smoked mozzarella
  • red pepper flakes to taste
  • 1 cup firmly packed fresh parsley leaves (we used both flat and curly)
  • 3- 4 garlic cloves
  • 1 large shallot
  • 2 tablespoons fresh oregano leaves
  • 1/3 cup + 2 tbsp extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste
  • 1 teaspoon of red pepper flakes
  • sprinkle of Maldon sea salt flakes
Directions
Step 1
– Add pasta to boiling water for about 7 minutes.
Step 2
- Make your homemade chimichurri.
Step 3
- Quickly chop the parsley, just oh so roughly.
Step 4
- Add the chopped parsley, oregano, garlic cloves and shallot to a food processor. Pulse for about 10 seconds so it’s all quickly combined.
Step 5
- Drizzle in the olive oil, apple cider vinegar, salt and pepper, and red pepper flakes.
Step 6
- Add lid to the food processor and pulse for about 60 seconds.
Step 7
- Once everything is thoroughly mixed together and very vibrant, set aside.
Step 8
- Check on pasta, and if it’s ready, drain all but 1/4 cup of pasta water.
Step 9
- Transfer to a large bowl and add fresh sliced tomatoes, homemade chimichurri sauce and the 1/4 cup of reserved pasta water.
Step 10
- Toss in the arugula or fresh greens of choice.
Step 11
- Sprinkle in freshly chopped or torn basil.
Step 12
- Add in smoked mozzarella chunks.
Step 13
- Lightly drizzle in about the 2 remaining tablespoons of olive oil over the pasta mixture.
Step 14
- Depending on taste preference, add some extra red pepper flakes.
Step 15
- Give a hefty drizzle of balsamic reduction/glaze and top with coarse sea salt flakes.
Step 16
- Serve immediately :).
Step 17
- This should keep for at least 4 days or so in the fridge, but I doubt it will last that long!

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