This pasta salad makes a quick and tasty weekend lunch, but would be equally delicious as a side at your next barbecue.
Chorizo Chimichurri Pasta Salad 1
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Ingredients
- 250g casarecce pasta (or other short pasta)
- 2.5 tablespoons Epicure Chimichurri Pesto
- 50g chorizo
- 130g cherry vine tomatoes
- 50g baby spinach
- 2 hard boiled eggs
- salt and pepper, to taste
- Chimichurri dressing
- 2 tablespoons Epicure Chimichurri Pesto
- 2 tablespoons olive oil
The recipe Chorizo Chimichurri Pasta Salad Kitchen Mode
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1
Bring a medium saucepan of salted water to a boil. Add pasta and cook according to package directions, until al dente.
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2
Once pasta is ready, drain well then put it in a large bowl. Let it cool 2 minutes, then drizzle over the pesto, tossing to coat. Let it cool while you prepare the rest of the ingredients, giving it a toss occasionally to avoid sticking.
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3
Cut the chorizo in half lengthwise and then thinly slice. Quarter the cherry tomatoes. Peel and quarter the eggs, season with salt and pepper. Mix together the dressing ingredients.
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4
Once the pasta is cool, add the chorizo, tomatoes, and spinach. Toss together. Drizzle over dressing, reserving ½ tablespoon for later. Toss to coat. Taste and season with salt and pepper, as needed.
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5
Spoon the pasta into 2 serving dishes. Nestle the eggs on top and drizzle the reserved dressing over. Dig in.