Looking for a perfect summer potluck dish? Or maybe just an easy weeknight dinner meal? This Spanish inspired chorizo pasta salad is loaded with delicious flavors like lemon and paprika.
Pasta salad is a perfect summer dish for those warm evenings when the even the idea of turning on the oven is too much. A simple and cold pasta salad is always my answer for a filling and healthy meal.
- Penne (or other pasta shape)
- Spanish Chorizo (or other spicy cured sausage)
- Piquillo Peppers
- Kalamata Olives
- Red Onion
Full ingredient list below.
This version of this dish uses a lemon based dressing, but to a make a creamy version you can add ¼ cup of mayo.
Sometimes I will sprinkle some red pepper flakes on this dish if I want a bit more spice. The chorizo and hot paprika have a kick but sometimes a little extra heat adds a lot of flavor!
More Pasta Recipes
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Chorizo Pasta Salad
- 8 oz chorizo (thinly sliced, preferably fully cured or other spicy sausage such as linguica or andouille)
- 8 oz penne (or other short pasta shape)
- ½ red onion (thinly sliced)
- 1 carrot (cut into thin matchsticks)
- 2 cups green cabbage (thinly sliced or shredded)
- ¼ cup fresh oregano (or 2 teaspoon dried oregano)
- ½ cup cilantro (chopped)
- ½ cup jarred piquillo peppers (sliced)
- ½ cup kalamata olives
- 1 lemon (juiced)
- 2 tablespoon olive oil
- 2 teaspoon salt (or more taste)
- ½ teaspoon black pepper
- 1 tablespoon hot paprika
- Bring a large saucepan of water to boil and cook the penne according to the package directions (usually about 9 minutes) and drain. Set aside to cool.
- Bring a skillet or fry pan to medium-high heat and add the thinly sliced chorizo. Cook on each side for about 2-3 minutes until browned. Let cool in the pan and set aside.
- In a large bowl, add the red onion, cabbage, carrot, oregano, cilantro, piquillo peppers, and kalamata olives.
- Then, add in the cooked penne and fried chorizo including the rendered fat. Season with salt, black pepper, hot paprika, lemon juice, and olive oil. Toss well and serve.
Did you make this chorizo pasta salad? Rate the recipe above!
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- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove