Smoked Paprika Pasta Salad with Chorizo & Piquillo Peppers Recipe

Receta de Ensalada de Pasta de Pimentón Ahumado con Pimientos del Piquillo y Chorizo

45 Minutes

4 servings

Ingredients

1/2 medium sweet onion, diced
2 tbsp sherry vinegar
8 oz short, ribbed pasta such as rotini, fusilli or penne
2 tbsp extra virgin olive oil, plus more for drizzling
3 oz Spanish chorizo, sliced and diced into ¼-inch pieces
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
2 green onions, thinly sliced
1/4 cup roasted piquillo peppers, chopped
3 oz Manchego cheese, cubed
1/2 tsp sweet smoked paprika
1/2 tsp dried thyme
1 1/2 tsp lemon zest
Sea salt
Ground black pepper

Nutritional Facts

Serving Size 6.2 oz/176 gr
Calories 507
Calories From Fat 236
Total Fat 26.5 gr (41%)
Saturated Fat 8.8 gr (44%)
Trans Fat 0.3 gr
Cholesterol 40 mg (13%)
Sodium 1002 mg (42%)
Total Carbohydrates 48 gr (16%)
Fiber 3 gr (12%)
Sugars 4 gr
Protein 18 gr (37%)
Vitamin A 18%
Vitamin C 25%
Calcium 18%
Iron 10%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Sherry vinegar, Spanish chorizo and fire roasted piquillo peppers are combined to make a pasta salad rich with the flavors of Spain. It’s sure to be a big hit at your next summer picnic!

Steps

Mix diced onion and sherry vinegar together in small bowl and let stand for at least 15 minutes to lightly pickle the onions. Bring large pot of salted water to a boil. Cook pasta until tender but still firm, about 6-7 minutes. Drain pasta well and allow it to cool to room temperature. Once cool, drizzle with olive oil and toss to coat. While pasta is boiling, cook chorizo in small skillet over medium-high heat until chorizo is crisp. During last minute of cooking, stir in garlic. In a large mixing bowl, toss together the pasta with chorizo and garlic mixture olive oil, parsley, green onions, piquillo peppers, Manchego cheese, thyme, smoked paprika and lemon zest. Add vinegar and onions to the salad. Toss well and season with sea salt and ground black pepper to taste. Drizzle with olive oil, to taste. Serve immediately at room temperature or assemble one day in advance and refrigerate. Return to room temperature and toss well before serving.