Chorizo Pasta Salad
This hearty pasta salad is filled with spicy chorizo, Manchego cheese, roasted peppers, olives, and a tangy vinaigrette. Enjoy as a make-ahead weekday lunch or serve with steak or chicken.
Servings: 6
Calories: 492kcal
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
Calories: 492kcal | Carbohydrates: 44g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 763mg | Potassium: 195mg | Fiber: 3g | Sugar: 2g | Vitamin A: 801IU | Vitamin C: 11mg | Calcium: 337mg | Iron: 2mg