Fusilli Pasta Salad with Chorizo, Red Peppers, and Pickled Onion

1 box of Fusilli Pasta

1/2 medium yellow onion, finely diced

1/4 cup sherry vinegar

Salt and pepper

6 oz (2 sausages) of Spanish chorizo, diced

3-4 cloves of garlic, minced

1/4 cup (3-4 halved peppers) red peppers in brine or oil-packed jar, chopped

1 bunch of scallions, chopped

2-3 tsp of lemon zest 

Optional: Parsley. We didn't use it because the scallions was just perfect. For a vegan option, you can use the Impossible Burger and roll it up into mini meatball sizes! 

Directions

1. In a small mixing bowl, add your finely chopped onion and sherry vinegar and let it stand for 45 mins to an hour to pickle

2. Cook your pasta, drain, and drizzle a little bit of olive oil and set aside

3. Cook the chorizo over medium heat until the fat has rendered and chorizo is crisp and cooked throughly for 8-9 mins. Add other seasonings if desired like garlic powder, pepper, etc. Add the minced garlic in the last minute

4. In a large mixing bowl, add your pasta, chorizo with garlic and rendered fat, peppers, and scallions. Drain your pickled onion and toss it into the same bowl. Mix together and serve