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

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 

This recipe was inspired by Serious Eats. To view their version click here

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