Spanish Pasta Salad With Chorizo, Piquillo Peppers,

Name: Spanish Pasta Salad With Chorizo, Piquillo Peppers, And Pickled Onion Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium yellow onion, finely diced (about 1/2 cup); 1/4 cup sherry vinegar; 1 pound small pasta, such as; (see note), macaroni, or ditalini; Kosher salt; 1/4 cup extra-virgin olive oil, plus more for drizzling; 6 ounces Spanish chorizo (about 2 sausages), diced; 4 medium cloves garlic, minced (about 4 teaspoons); 1/4 cup chopped roasted or grilled; from 1 (12-ounce) brine- or oil-packed jar; 1/3 cup chopped parsley leaves and tender stems (about 1/2 bunch); 2 scallions, thinly sliced on the bias; 2 to 3 teaspoons zest from 1 lemon; Freshly ground black pepper

Servings: persons

1/2 medium yellow onion, finely diced (about 1/2 cup)
1/4 cup sherry vinegar
1 pound small pasta, such as
(see note), macaroni, or ditalini
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
6 ounces Spanish chorizo (about 2 sausages), diced
4 medium cloves garlic, minced (about 4 teaspoons)
1/4 cup chopped roasted or grilled
from 1 (12-ounce) brine- or oil-packed jar
1/3 cup chopped parsley leaves and tender stems (about 1/2 bunch)
2 scallions, thinly sliced on the bias
2 to 3 teaspoons zest from 1 lemon
Freshly ground black pepper

1
In a small mixing bowl, cover onion with sherry vinegar and let stand until lightly pickled, at least 15 minutes and up to 1 hour.
2
In a pot of salted boiling water, cook pasta until very tender throughout, 2 to 3 minutes longer than al dente stage according to package. Drain in a colander, then chill under cold running water. Let drain well, then drizzle lightly with olive oil and toss to coat. Set aside.
3
In a small skillet, cook chorizo over medium-high heat until fat has rendered and chorizo is crisp, about 8 minutes; during last 1 minute of cooking, stir in garlic.
4
In a large serving bowl, toss pasta with chorizo, garlic, and its rendered fat, along with olive oil, piquillo peppers, parsley, scallions, and lemon zest. Drain onions and toss into salad. Season with salt and pepper. Serve right away at room temperature or make up to 1 day in advance, refrigerate, and return to room temperature before serving.

701

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 medium yellow onion, finely diced (about 1/2 cup), 1/4 cup sherry vinegar, 1 pound small pasta, such as, (see note), macaroni, or ditalini, and more.

Yes, Spanish Pasta Salad With Chorizo, Piquillo Peppers, And Pickled Onion Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spanish Pasta Salad With Chorizo, Piquillo Peppers, And Pickled Onion Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions