6ouncesManchego cheese(sliced or cubed (Monterey Jack or Swiss can be substituted))
½cupCastelvetrano olives(sliced (other olive varieties can be substituted))
1largeroasted red pepper(sliced into thin strips)
4tablespoonsred wine vinegar
¼teaspoonKosher salt(or to taste)
¼teaspoonblack pepper(or to taste)
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.