Chorizo Pasta Salad

A simple and easy Spanish inspired pasta salad with chorizo sausage, lemon, and oregano.

5 from 1 vote

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Prep Time: 15

Cook Time: 15

Total Time: 30

Nutrition

Calories: 506kcal

Author: Max Cozzi

Servings: 4 (as a side)

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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