This chorizo & roasted red pepper pasta salad is the perfect side dish for a summer bbq or light lunch! Bursting with flavour, it can also be adapted to be gluten free.
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You can’t go wrong with a pasta salad! The options are endless and they can be eaten for so many occasions…. They are a perfect accompaniment to a summer bbq, along with my Vegan Coleslaw and Tuscan Panzanella Salad.
It is also a great make-ahead dish and can be enjoyed as a take to school or work lunch. If it’s a hot summer night you can also serve this as a main dish in its own right.
Made with only 9 ingredients, the intense flavours of the chorizo pair beautifully with the sweet roasted red onions and peppers, all tossed together in a tangy vinaigrette dressing!
If you are looking for a simple yet delicious bbq side dish that is full of flavour then you will love this chorizo and roasted red pepper pasta salad!
- Pasta - A short pasta works well in this dish, as they help the dressing cling to the pasta. I have used farfalle (bow-tie) but fusilli, orecchiette or penne would work well. To make the salad gluten free, simply swap for a gluten free pasta.
- Chorizo - Dependant on your spice preference you can use a spicy or mild chorizo. Be sure to check for allergens though, as some chorizo contains milk and nearly all will contain sulphites. You can also buy pre-diced to save time.
- Red Pepper
- Red Onion - Adds a delicious caramelised, sweet flavour.
- Olive Oil
- Red Wine Vinegar - mixed with the honey, oil and garlic to make a tangy dressing.
- Parsley - Adds a fresh, herby zing to the salad.
Scroll down to recipe card for quantities.
How To Make
Pre-heat the oven and boil the pasta in a saucepan as per the packet instructions.
Dice the pepper into small squares and chop the onion into wedges, you do this by slicing onion in half and then slicing along each half four or five times to make wedges.
Place the pepper and red onion on a baking tray, drizzle with a dash of olive oil , season with black pepper and roast in the oven until they have caramelised.
Whilst the peppers and onions are roasting, dice the chorizo into small squares and fry off in a large non stick frying pan until crispy and the aromas are released.
Crush the garlic and mix this with the rest of the dressing ingredients. Shake well to combine.
Drain the pasta and then run it under cold water, this stops the pasta from cooking any more and also stops it sticking together.
Add the pasta to the frying pan along with the roasted peppers and onion, pour over the dressing, add the chopped parsley and mix together.
The pasta salad is delicious served warm or cold.
Hint: Depending on how much oil the chorizo produces, you may want to discard some of the excess oil, not all of it though as this is what adds to the smoky flavour!
Substitutions & Variations
- Gluten Free - Simply swap for a gluten free pasta like this one.
- Peppers - A yellow or orange pepper can be used instead of red. Steer clear of green peppers for this dish though as they can be quite bitter.
- Mediterranean - Throw some sliced green olives in at the end for a Mediterranean feel.
- Salad - Toss through a handful of rocket leaves when mixing in the dressing.
A good quality non stick saucepan is a must for any kitchen. I use this one from Tefal which is great and nothing ever sticks to it!
The same goes for a non stick roasting tin like this one which I use.
If you are not serving immediately then you can store the pasta salad in the fridge in an airtight container for up to 3 days.
The sauce may evaporate a little whilst being stored in the fridge, if so just drizzle a little olive oil over the top of the pasta and stir through when serving.
I wouldn’t recommend freezing this dish as the textures may not be great once defrosted, although it is perfectly safe to do.
Prep this ahead of time the day before and store in the fridge overnight. This will also give the dressing flavours a chance to infuse and really shine through. As above, you may need to add a dash more olive oil to mix through when serving.
When serving pasta cold it is always best to rinse it once it has been cooked, this is for two reasons, firstly to cool the pasta and to stop it cooking anymore and secondly it rinses off the starch so will stop the pasta going clumpy and sticking together.
Let me know in the comments if you love this recipe!
Chorizo & Roasted Red Pepper Pasta Salad
- 225 g Chorizo this one is dairy free
- 200 g Farfalle pasta can be substituted for gluten free
- 2 Red peppers diced into small squares
- 1 Red onion sliced into small wedges
- 1 small handful Parsley chopped finely
- 2 tablespoon Olive oil
- 2 tablespoon Red wine vinegar
- 1 tablespoon Honey
- 1 clove Garlic crushed
- Pre-heat oven to 200˚c and boil pasta as per packet instructions.
- Dice the pepper into small squares and chop the onion into wedges.
- Place the pepper and red onion on a baking tray, drizzle with a dash of olive oil , season with black pepper and roast in the oven for 20 minutes until they have caramelised.
- Whilst the peppers and onions are roasting, dice the chorizo into small squares and fry off in a large non stick frying pan for 5-7 minutes until crispy.
- Crush the garlic and mix this with the rest of the dressing ingredients in a small lidded pot. Shake well to combine.
- Drain the pasta and run it under cold water, this stops the pasta from cooking any more and also stops it sticking together.
- Add the cooked pasta to the frying pan along with the roasted peppers and onion, pour over the dressing, add the chopped parsley and mix together.