Chicken Chimichurri Pasta Salad | Exceldor

Ingredients

• 500 g ricciole artisanal pasta
• 1 cup frozen corn
• Olive oil
• 1 red bell pepper, diced
• 1 box of cherry tomatoes, halved
• 3 tablespoons finely chopped red onion
• 200 g crumbled feta cheese
• 2x 156 g chimichurri pesto
• Salt and pepper from the mill
• 1/4 cup (60 ml) of parsley
• 1/4 cup (60 ml) of cilantro
• 1/4 cup (60 ml) of mint
• 1 tablespoon (15 ml) of chive
• 1 tablespoon (15 ml) of minced garlic
• 30 ml of lime juice and zest
• 1/4 cup (60 ml) of yellow bell pepper
• 1 tablespoon (15 ml) of gray shallot
• 2 tablespoons (30 ml) oregano
• 1/3 cup (75 ml) of olive oil
• 1 tablespoon (15 ml) of red wine vinegar
• 1 teaspoon (5 ml) of salt
• 1/2 teaspoon (2.5 ml) of pepper
• 1/2 teaspoon (2.5 ml) of red chili flakes