A refreshing Summer Pasta Salad perfect for potlucks and barbecues, featuring a vibrant mix of tomatoes, jalapeños, corn, red onion, black beans, and feta, all tossed in a flavorful chimichurri dressing.
1: Bring a large pot of salted water to boil.
2: Cook the pasta until al dente according to package directions.
3: Before draining, reserve about 1/2 cup of cooking water.
4: Drain and rinse the pasta with cold water, then place it in a large bowl.
5: Pour chimichurri over the pasta to lightly coat it, adding a small splash of the reserved cooking water and toss well.
6: Add the remaining ingredients and stir until combined.
7: Allow the salad to marinate for about 30 minutes for the best flavor, though it can be served immediately.
8: Season with salt and pepper to taste.
