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
Scale
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.
