Chorizo Pasta Salad

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 30 mins

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.


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


  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

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 470
  • Fat 28g
  • Saturated Fat 8g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 15g
  • Cholesterol 40mg
  • Sodium 680mg
  • Potassium 500mg
  • Carbohydrate 35g
  • Fiber 5g
  • Sugars 2g
  • Protein 20g
  • Trans Fat 0
  • Vitamin A 15%
  • Vitamin C 50%
  • Calcium 8%
  • Iron 15%