Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water.

Prepare the chimichurri sauce by blending parsley, cilantro, garlic, olive oil, lime juice, salt, cumin, and red pepper flakes in a blender or food processor until smooth or slightly chunky. Add a little water if needed.

Slice the onion, zucchini, and bell pepper, and cut the cherry tomatoes in half.

Heat olive oil in a skillet over medium heat. Add the onions and cook for 2–3 minutes, then add zucchini and cook for 5–7 minutes. Finally, add bell pepper and tomatoes and cook for another 2–3 minutes.

Add the cooked pasta to the skillet with the vegetables. Pour the chimichurri sauce over it and mix well.

Add 2–3 tablespoons of reserved pasta water and toss everything until the sauce coats the pasta evenly.

Serve hot, at room temperature, or chilled as a pasta salad.