This chorizo pasta salad is full of bold flavors and makes a delicious light lunch or side dish. Spicy chorizo, Manchego cheese, roasted peppers, and olives are tossed in a tangy vinaigrette. This salad is easy to make and works well as a make-ahead dish.
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I never met a pasta salad I didn't like! The flavor combinations are endless with a variety of add-ins such as meats, cheeses, and veggies. This chorizo pasta salad is filled with bold flavors - spicy chorizo, nutty cheese, buttery olives, and sweet roasted peppers. A simple vinaigrette allows these flavors to shine.
Pasta salads work beautifully as make-ahead dishes. They keep well for several days in the refrigerator and the flavors only continue to blend. Enjoy this pasta salad as a weekday lunch or serve alongside grilled chicken, beef, burgers, or ribs.
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Ingredients
- Pasta - I used bowtie (farfalle) pasta, but any short pasta shape works: penne, elbows, rotini, and fusilli are just a few options.
- Spanish chorizo - This spicy cured sausage adds bold flavor to the salad. Spanish chorizo comes in links, similar to pepperoni, and doesn't need to be cooked. Don't confuse Spanish chorizo with Mexican chorizo which is sold fresh and ground and needs to be cooked before eating.
- Manchego cheese - This Spanish cheese has a mild, nutty flavor that pairs beautifully with the spicy sausage. If Manchego isn't available at your local supermarket, Monterey Jack or Swiss can be substituted.
- Roasted red peppers - I use jarred peppers for convenience, but you can also roast your own.
- Olives - Castelvetrano olives are my favorite for their buttery flavor. Feel free to add your favorite olive variety.
- Scallions and Parsley add fresh flavor and bright color!
- Red wine vinaigrette - This simple dressing allows the other flavors to shine.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
- Cook the pasta according to package directions. Drain and rinse. Set aside.
- Add the chorizo, cheese, red peppers, olives, scallions, and pasta to a large mixing bowl.
- Toss to combine.
- Whisk together the olive oil and vinegar and season with salt and pepper.
- Pour half of the dressing over the salad, add the parsley, and toss to combine. Serve immediately or chill for two hours to allow the flavors to blend. Store in the refrigerator for up to five days.
- Add the remaining dressing as needed. The pasta will absorb the dressing as it sits in the fridge.
Serving and Storing
This pasta salad can be served immediately or chilled for a couple of hours to allow the flavors to enhance. It's delicious served cold or at room temperature.
To store, refrigerate in an airtight container for up to five days.
Recipe FAQs
The best pasta for pasta salads is short pasta with lots of nooks and crannies to catch the dressing and small ingredients. Rotini, Orecchiette, penne, small shells, and farfalle are all great options.
Pasta should only be rinsed when using it in a cold pasta salad. Rinsing the pasta helps to stop the cooking process and helps prevent the pasta from sticking together.
While pasta salad is often associated with summer grilling menus, it is a delicious option all year round. It's versatile and is a great side dish option for burgers, hot dogs, grilled chicken, fried chicken, BBQ ribs, or sandwiches... just to name a few.
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📖 Recipe Card
Chorizo Pasta Salad
Ingredients
- 12 ounces farfalle pasta (or other short pasta)
- 4 ounces Spanish chorizo (sliced)
- 6 ounces Manchego cheese (sliced or cubed (Monterey Jack or Swiss can be substituted))
- ½ cup Castelvetrano olives (sliced (other olive varieties can be substituted))
- 1 large roasted red pepper (sliced into thin strips)
- 4 scallions (sliced)
- ½ cup chopped parsley
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
- ¼ teaspoon Kosher salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Cook the pasta according to package directions. Drain and rinse. Set aside.
- Add the chorizo, cheese, red peppers, olives, scallions, and pasta to a large mixing bowl. Toss to combine.
- Whisk together the olive oil and vinegar and season with salt and pepper. Pour half of the dressing over the salad, add the parsley and toss to combine. Serve immediately or chill for two hours to allow the flavors to blend. Store in the refrigerator for up to five days.
- Add the remaining dressing as needed. The pasta will absorb the dressing as it sits in the fridge.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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