If you are craving a dish that bursts with bold flavors while keeping things delightfully fresh and easy to make, this Crispy Chorizo Pasta Salad Recipe is your new best friend. Combining the smoky, spicy crispiness of Spanish chorizo with tender pasta, fresh parsley, and a tangy homemade dressing, this salad balances textures and tastes beautifully. Perfect for a quick lunch, a potluck hit, or a simple dinner, it never fails to impress and satisfy.
Ingredients You’ll Need
These ingredients are straightforward but powerhouse players in the overall taste, texture, and vibrancy of your salad. Each one brings a unique dimension—from the hearty pasta base and crispy chorizo to the bright notes of parsley and sharp tang from the vinegar.
- 3 cups uncooked pasta (bows): The firm yet tender bows hold the dressing well and create a satisfying bite.
- 1 (8.8 ounce) coil Spanish chorizo sausage: Small pieces provide that iconic crispy, smoky punch essential to this dish.
- 1 (6.8 ounce) can sliced black olives (drained): Adds a briny depth and a pleasing contrast in flavor.
- 2 tablespoons fresh parsley (chopped): Brings brightness and a fresh herbal kick to balance rich chorizo.
- 2 tablespoons red onion (finely chopped): Offers a subtle crunch and slight sharpness that livens every forkful.
- 1 cup freshly grated parmesan cheese: Adds a nutty, salty richness that melds all ingredients harmoniously.
- Salt & pepper (to taste): Fundamental seasoning to enhance every flavor in the salad.
- 3 tablespoons olive oil: The base of the dressing, giving silkiness and depth.
- 1-2 tablespoons red wine vinegar: Provides the perfect tang that lifts the dish and balances the oil and richness.
- 1-2 cloves garlic (minced): Imparts a warm, punchy aroma that wakes up the palate.
- Pinch dried oregano: A touch of earthiness and subtle Mediterranean flair.
How to Make Crispy Chorizo Pasta Salad Recipe
Step 1: Cook the Pasta Perfectly
Begin by boiling a salted pot of water and cooking your pasta according to the package’s directions. A salted boil seasons the pasta from within, so don’t skip this bit. After it’s tender yet firm, drain it and rinse under cold water to cool and stop further cooking. Let it drain thoroughly so you avoid a soggy salad foundation.
Step 2: Fry the Chorizo Until Crispy
Place your chorizo pieces in a pan over medium heat. You don’t need any extra oil because the chorizo will release its own flavorful fat. Cook stirring occasionally for around 15 to 20 minutes until the edges turn crisp and golden brown. This step is vital—those crispy morsels infuse the salad with smoky, irresistible texture.
Step 3: Prepare Fresh Ingredients
While your pasta and chorizo are working their magic, chop the parsley and red onion finely. Drain the sliced black olives and mince your garlic. Getting these ready ahead saves you from scrambling later and keeps the assembly smooth and quick.
Step 4: Combine and Dress the Salad
In a large bowl, add your cooled pasta, crispy chorizo, olives, parsley, red onion, and parmesan cheese. Pour in olive oil, red wine vinegar, minced garlic, dried oregano, and season with salt and pepper. Toss well to marry the flavors evenly. Feel free to tweak the dressing components to perfectly suit your taste buds.
Step 5: Chill or Serve at Room Temperature
You can enjoy this salad immediately at room temperature, letting all flavors mingle subtly, or chill it for an hour to amplify the crispness and tanginess—a personal preference that doesn’t disappoint either way.
How to Serve Crispy Chorizo Pasta Salad Recipe
Garnishes
Sprinkle some extra freshly chopped parsley or a handful of parmesan shavings on top just before serving for a fresh, inviting look. A drizzle of high-quality olive oil adds extra luster and richness if you want to dress it up a tad.
Side Dishes
This pasta salad is hearty but pairs marvelously with simple grilled veggies, crusty bread, or a crisp garden salad. For a more substantial meal, consider serving alongside roasted chicken or fish, letting the chorizo flavor shine without overwhelming.
Creative Ways to Present
Serve the salad in a large rustic bowl for a casual family meal or plate it beautifully in individual glass jars for a picnic or party buffet. Adding some toasts or crostini topped with a bit of the crispy chorizo can turn the salad into a fancy starter too.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Crispy Chorizo Pasta Salad Recipe in an airtight container in the refrigerator. It holds up beautifully for up to three days, making it an excellent option for next-day lunches or quick snacks.
Freezing
This pasta salad does not freeze well because the texture of the pasta and fresh ingredients, especially the dressing, will change and become soggy. It’s best enjoyed fresh or stored briefly refrigerated.
Reheating
Since this salad is fantastic cold or at room temperature, reheating is not necessary. If you’d rather eat it warm, reheat the chorizo separately and toss it with cold pasta, then add the dressing fresh to maintain that wonderful texture contrast.
FAQs
Can I use a different type of pasta?
Absolutely! While bows are perfect for holding the dressing, penne, fusilli, or farfalle work just as well. Just be sure to cook it al dente so it doesn’t get mushy in the salad.
Is Spanish chorizo spicy?
Spanish chorizo usually has a mild to medium spice level with smoky paprika flavor, unlike Mexican chorizo which can be spicier and is typically loose. This recipe shines best with cooked, sliced Spanish chorizo.
Can I make this salad vegetarian?
You could swap out chorizo for a plant-based sausage or smoked tofu for a vegetarian twist, but keep in mind you’ll miss the crispy, smoky punch chorizo brings to the dish.
How long will the salad keep fresh?
The salad will stay fresh in the fridge for about three days if stored properly. Beyond that, the pasta tends to absorb too much dressing and the texture softens.
Can I adjust the dressing to my taste?
Definitely! One of the joys of the Crispy Chorizo Pasta Salad Recipe is its adaptability. Experiment with the vinegar-to-oil ratio, add more garlic, or sprinkle in extra herbs to make it your own.
Final Thoughts
This Crispy Chorizo Pasta Salad Recipe is one of those dishes that feels like a warm hug with every bite. It brings together comfort and freshness with bold flavors that are sure to become a regular in your recipe rotation. Give it a try—trust me, your taste buds will thank you!
Print
Crispy Chorizo Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Spanish
Description
This Crispy Chorizo Pasta Salad combines perfectly cooked bowtie pasta with crispy Spanish chorizo, sliced black olives, fresh parsley, red onion, and a tangy olive oil and red wine vinegar dressing. Finished with freshly grated parmesan cheese, this salad is flavorful, satisfying, and great served chilled or at room temperature, making it an ideal dish for any casual gathering or meal prep.
Ingredients
Pasta
- 3 cups uncooked bowtie pasta
Chorizo
- 1 (8.8 ounce) coil Spanish chorizo sausage, cut into small pieces
Salad Add-ins
- 1 (6.8 ounce) can sliced black olives, drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons red onion, finely chopped
- 1 cup freshly grated parmesan cheese
Dressing
- 3 tablespoons olive oil
- 1–2 tablespoons red wine vinegar
- 1–2 cloves garlic, minced
- Pinch of dried oregano
- Salt and pepper, to taste
Instructions
- Cook the pasta: Boil a pot of salted water and cook the bowtie pasta following package directions until al dente. Drain the pasta and rinse under cold water to stop cooking, then set aside ensuring it is well drained.
- Fry the chorizo: In a pan over medium heat, cook the chorizo pieces for about 15-20 minutes, stirring occasionally until the chorizo is crispy and its fat has rendered. No additional oil is needed due to the chorizo’s own fat content. Keep the rendered fat in the pan for flavor.
- Prepare other ingredients: While the pasta and chorizo cook, chop the fresh parsley and red onion finely, drain the sliced black olives, and mince the garlic for the dressing.
- Mix the dressing and combine: In a large bowl, add the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Adjust these quantities to your taste. Toss the cooked pasta, crispy chorizo, black olives, parsley, red onion, and freshly grated parmesan cheese together with the dressing until everything is well coated.
- Serve: The pasta salad can be served immediately at room temperature or chilled in the refrigerator for a refreshing cold salad. Enjoy!
Notes
- You can adjust the amount of red wine vinegar and garlic in the dressing according to your preferences for acidity and pungency.
- This salad is best served chilled or at room temperature, making it excellent for potlucks or as a make-ahead meal.
- The rendered chorizo fat adds rich flavor—consider using it in the salad or saving it for adding depth to other dishes.
- If you prefer less salt, reduce or omit added salt, as chorizo and cheese contribute saltiness.
- Bowtie pasta is used here, but any short pasta such as penne or rotini will work well.
