Recipe for red pasta salad with chorizo and greens
Here you have one of the perhaps most delightful pasta salads I know – perfect for the spring and summer menu. It is packed with flavor and satiety, and it is simple and quick to make. It can work as a meal in itself, as an accompaniment to meat, or perhaps as part of a buffet.
The salad is made with whole grain pasta tossed in red pesto, with the addition of crispy spiced chorizo, fresh peas, lamb’s lettuce, creamy salad cheese, and crunchy salty peanuts. What a combo!
You can use whichever greens you like, omit some, or add more, for instance, avocado, cucumber, or spinach could also be great in it. The chorizo can be replaced with spiced, fried chicken or crispy bacon. It’s a salad with many possibilities as long as the core element; the pesto pasta, is part of the ingredient list – it works well in almost any mix. If you venture into making this salad, do yourself a favor by adding peanuts, it really gives it that final touch.
Red pasta salad with chorizo and greens
Ingredients
- 300 gram Pasta coarse
- 2 spsk Red pesto
- 100 gram Chorizo sliced
- 75 gram Salad e.g. lamb's lettuce, spinach, or a mix
- 200 gram Cherry Tomatoes
- 150 gram Peas freshly shelled
- 100 gram feta
- 2 handful Peanuts
Instructions
- Cook the pasta according to the instructions and let it cool. Then toss it in the pesto.
- Cut the chorizo into smaller pieces and fry it in the pan for 3-4 minutes until crispy. Toss the chorizo into the pasta.
- Quarter the tomatoes and toss into the pasta along with the peas and feta.
- Finally, gently fold in the salad.
- Arrange in a bowl or on a platter and top with peanuts. Serve