Chorizo Pasta Salad

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 30 mins

Fresh Mexican chorizo sausage jump-starts the taste of this tailgate party-perfect pasta and bean salad.

chorizo_pasta

If you can’t find chorizo, use spicy Italian sausage. And if you don’t have oil and vinegar, use about ½ cup of purchased vinaigrette.

Ingredients

8 ounces (two cups) small shell pasta
12 ounces fresh Mexican chorizo sausage (about 3 links), casings removed
3 garlic cloves, minced
2 tablespoons white wine vinegar or apple cider vinegar
1/3 cup olive oil
1/2 cup prepared salsa, preferably fresh
1 cup chopped red bell pepper
1/2 cup chopped poblano or Anaheim chili
2 cups cooked or canned black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1/4 cup crumbled queso fresco

Instructions

  1. Before You Go: Cook pasta according to package directions. Drain and rinse.
  2. Crumble chorizo into small skillet and cook over medium heat 6 to 8 minutes or until browned, breaking up meat into small chunks with spoon. Add garlic and cook 1 minute. Remove from heat.
  3. Put vinegar in a medium serving bowl. Whisk in oil in a steady stream until incorporated. Stir in salsa, bell pepper, poblano chili, beans, cilantro, chorizo-garlic mixture and cooked pasta. Chill until serving.
  4. When You Get There: Top with queso fresco and serve.

Recipe by David Joachim

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