Chorizo Chimichurri Pasta Salad 1

The recipe Chorizo Chimichurri Pasta Salad Kitchen Mode

• 1

  Bring a medium saucepan of salted water to a boil. Add pasta and cook according to package directions, until al dente.

• 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.

• 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.

• 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.

• 5

  Spoon the pasta into 2 serving dishes. Nestle the eggs on top and drizzle the reserved dressing over. Dig in.

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