Portuguese-Style Chorizo Pasta Salad
A hearty and flavorful pasta salad packed with smoky chorizo, sweet red peppers, juicy cherry tomatoes, and a zesty olive oil dressing. Perfect served warm or chilled—great for BBQs, potlucks, or a weeknight dinner!
🧂 Ingredients:
- 300g spiral or penne pasta
- 2 Portuguese-style chorizo sausages, sliced
- 1 red capsicum (bell pepper), diced
- 1 small red onion, finely sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- Salt and pepper, to taste
👩🍳 Instructions:
- Cook Pasta: Boil the pasta in salted water according to package directions until al dente. Drain and set aside to cool slightly.
- Cook Chorizo: In a skillet over medium heat, cook sliced chorizo until browned and slightly crispy. Set aside on a paper towel to drain excess oil.
- Prepare Veggies: While the pasta cools, chop the capsicum, onion, tomatoes, and parsley.
- Make the Dressing: Whisk together olive oil, red wine vinegar, smoked paprika, salt, and pepper.
- Assemble Salad: In a large mixing bowl, combine pasta, chorizo, vegetables, olives, and parsley. Pour over the dressing and toss until well combined.
- Serve: Serve warm or chill for 30+ minutes for a more refreshing salad. Garnish with extra parsley or crumbled feta if desired.
📝 Notes:
- Use semi-cured or cured chorizo depending on your texture preference. Cured will stay firmer and adds a bold punch.
- Add crumbled feta or shaved manchego cheese for extra depth.
- Can be made a day ahead; the flavors meld beautifully overnight.
💡 Tips:
- Don’t overcook the pasta — it should be firm enough to hold up after mixing and chilling.
- Want more heat? Use spicy chorizo or add a pinch of chili flakes to the dressing.
- For a milder version, sauté the red onions briefly before adding to the salad.
🍽️ Servings:
Serves 4–6 as a side, or 3–4 as a main dish.
🧾 Nutritional Info (per serving, approx.):
- Calories: 460
- Protein: 16g
- Carbs: 42g
- Fat: 26g
- Fiber: 3g
- Sodium: 800mg
(Will vary slightly depending on chorizo and olive brands.)
🌿 Health Benefits:
- Olive oil is rich in heart-healthy monounsaturated fats.
- Parsley and red capsicum provide antioxidants like vitamin C.
- Chorizo, while rich and flavorful, should be enjoyed in moderation—pairs great with fiber-rich pasta and veggies to balance it out.
❓ Q&A:
Q: Can I make this vegetarian?
A: Absolutely—replace chorizo with roasted chickpeas or grilled halloumi for a flavorful plant-based version.
Q: Can I use gluten-free pasta?
A: Yes, just be sure to rinse it well after cooking to prevent sticking.
Q: How long does it keep in the fridge?
A: Up to 3 days. It may taste even better the next day!