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.
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,
Chorizo Pasta Salad
Nutrition
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
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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
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