Chorizo Pasta Salad
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 473.18 ml small shell pasta
- 340.19 g chorizo sausage, casings removed (Mexican-style, the kind you can crumble)
- 3 garlic cloves, minced
- 29.58 ml white wine vinegar or 29.58 ml apple cider vinegar
- 78.78 ml olive oil
- 118.29 ml salsa, fresh is preferred but you can use prepared
- 236.59 ml red bell pepper, chopped
- 118.29 ml poblano chiles or 118.29 ml anaheim chili, chopped
- 473.18 ml canned black beans, drained and rinsed
- 59.14 ml fresh cilantro, chopped
- 59.14 ml queso fresco, crumbled
directions
- Cook pasta according to package directions. Drain and rinse.
- Crumble chorizo into small skillet and cook over medium heat 6-8 minutes or until browned, breaking up meat into small chunks with a spoon.
- Add garlic and cook 1 minute. Remove from heat.
- Put vinegar in a medium serving bowl.
- Whisk in oil in a steady stream until incorporated.
- Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta.
- Chill until serving.
- Top with queso fresco and serve.
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Reviews
-
Oh yum! I had to make two changes, one for geographical reasons and one for religious ones. Even though chorizo is available here, it's a lot easier to get merguez, which I guess could be called Moroccan chorizo. Nice and spicy. The other change I made was just to leave out the queso fresco, I don't mix dairy with meat. This was really delicious! Thanks!
RECIPE SUBMITTED BY
Stacee R.
United States