This creamy chimichurri pasta salad is the perfect chilled summer lunch, featuring Banza’s new Brown Rice pasta! The texture is so similar to real pasta and it holds up better than any other gluten free options I’ve tried.
Bring a large pot of water to a rolling boil and season with 2 tbs sea salt. Cook the pasta to the box’s instructions.
Drain the pasta, drizzle with olive oil, and let cool.
Chop the roasted red peppers and add them to a large salad bowl with the cooled pasta.
Drain and slice the mini mozzarella balls in half and add them to the bowl.
Add the mayo, red wine vinegar, olive oil, lemon juice, garlic, cilantro, parsley, shallot, red pepper flakes, oregano, and sea salt to a blender. Blend on high until creamy and smooth.
Add the dressing to the bowl and toss until well coated.
Serve cold, it’s even better the next day when the dressing has had the chance to soak in!
