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    Home » Recipe

    Published: Jul 1, 2023 by maxcozzi · This post may contain affiliate links · Leave a Comment

    Chorizo Pasta Salad

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    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. 

    Chorizo Pasta Salad
    Jump to:
    • Key Ingredients
    • Variations
    • Top Tip
    • More Pasta Recipes
    • Chorizo Pasta Salad
    • Food Safety

    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. 

    If you are looking to round out a great summer cookout try this grilled half chicken recipe with some watermelon mezcal mojitos to wash it down. 

    Key Ingredients

    • Penne (or other pasta shape)
    • Spanish Chorizo (or other spicy cured sausage)
    • Piquillo Peppers
    • Kalamata Olives
    • Oregano
    • Lemon
    • Cabbage
    • Carrots
    • Red Onion

    Full ingredient list below. 

    Variations

    This version of this dish uses a lemon based dressing, but to a make a creamy version you can add ¼ cup of mayo. 

    Top Tip

    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

    Looking for more great pasta recipes? Try these, 

    • Spaghetti alla Vesuviana
    • Penne con Salsiccia
    • Rigatoni Arrabbiata
    • Penne alla Salmone
    chorizo pasta salad

    Chorizo Pasta Salad

    A simple and easy Spanish inspired pasta salad with chorizo sausage, lemon, and oregano.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes

    Nutrition

    Calories: 506kcal | Carbohydrates: 55g | Protein: 18g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 1452mg | Potassium: 430mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4489IU | Vitamin C: 54mg | Calcium: 106mg | Iron: 4mg
    Calories: 506kcal
    Author: Max Cozzi
    Servings: 4 (as a side)
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    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    For a little added flavor feel free to add ¼ cup mayo for a creamy version and/or a pinch of red pepper flakes for a little extra spice. 
    Course: Appetizer, Side Dish, side salad, sides, tapas
    Cuisine: Mediterranean, portuguese, spanish
    Keyword: chorizo and sweet piquante pepper pasta salad, chorizo pasta salad recipe, chorizo salad, cold chorizo pasta salad, pasta and chorizo salad, pasta salad recipe, pasta salad with chorizo
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    Food Safety

    • 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

    See more guidelines at USDA.gov.

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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