Chorizo Pasta Salad
Spice up your mealtime with this vibrant Chorizo Pasta Salad, a hearty and flavorful dish that’s perfect for any occasion. This recipe combines tender pasta with crispy, smoky chorizo, colorful bell peppers, juicy cherry tomatoes, and briny black olives, creating a medley of textures and tastes. Tossed in a zesty homemade dressing of olive oil, white wine vinegar, Dijon mustard, and a touch of honey, every bite is bursting with bold, tangy flavors. Topped with creamy crumbled feta and fresh parsley, this easy-to-make salad is as beautiful as it is delicious. Ready in just 35 minutes and served chilled or at room temperature, this Spanish-inspired pasta salad is an ideal choice for picnics, potlucks, or quick weeknight dinners.
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Recipe Information
Ingredients
- 250 g short pasta (e.g., fusilli or penne)
- 200 g chorizo sausage, diced
- 1 piece red bell pepper, diced
- 1 piece yellow bell pepper, diced
- 0.5 piece red onion, finely chopped
- 200 g cherry tomatoes, halved
- 100 g black olives, pitted and sliced
- 100 g feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 1.5 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 2 tbsp parsley, chopped
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta is cooking, heat a non-stick skillet over medium heat. Add the diced chorizo and cook for 5-7 minutes until it releases its oils and becomes crispy. Remove from heat and set aside.
Prepare the vegetables: dice the red and yellow bell peppers, finely chop the red onion, halve the cherry tomatoes, and slice the black olives. Combine all the vegetables in a large mixing bowl.
Make the dressing: In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
Add the cooked pasta and crispy chorizo to the bowl with the vegetables. Pour the dressing over the mixture and toss well to combine.
Sprinkle the crumbled feta cheese and chopped parsley on top. Gently toss to incorporate.
Taste and adjust seasoning if needed. Refrigerate the salad for 30 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 5832 mg | 254% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 30.4 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2218 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
