Pasta Salad With Chorizo & Roasted Red Pepper

You can’t go wrong with a pasta salad and this pasta salad with chorizo & roasted red peppers is no exception!  It's one of my favourites along with this Summer Orzo Salad With Lemon & Feta.

One of the best things about a pasta salad is its versatility. You can easily incorporate whatever ingredients you have in your fridge or cupboard. They are perfect for various occasions, be it a summer BBQ, potluck dinner, or a quick and satisfying weekday lunch or dinner.

They are also a great make-ahead dish! Allowing the pasta salad to rest in the fridge overnight gives the flavours time to infuse together and really let the delicious juices of the chorizo soak into the pasta.

Made with only 9 ingredients, the bold flavour of the chorizo (Love chorizo? Try this creamy prawn & chorizo pasta too!) perfectly complements the sweet roasted red onions and peppers, all tossed together in a tangy vinaigrette dressing! 

My version is also dairy free provided the chorizo you are using doesn’t contain milk. ( you will need to check the packaging as some of them sneak milk in there!)

🥘 Ingredients

✋ Be sure to double check all packaging for allergens. ✋

• Pasta - A short pasta works best for this dish. I have used farfelle (bow-tie) but fusilli, orecchiette or penne would also work well. To make the salad gluten-free, simply swap for a gluten-free pasta.
• Spanish Chorizo - Dependant on your spice preference you can use a spicy or mild chorizo. Be sure to check for allergens as some chorizo contains milk and nearly all will contain sulphites. You can also buy this pre-diced if you prefer, to save time.
• Red Pepper - You have the choice between using fresh red peppers or the convenience of pre-roasted jarred peppers. If opting for pre-roasted peppers, simply add them to the pasta at the end since they don't require cooking. While yellow peppers are a good second option, I would advise against using green peppers as they tend to have a slightly more bitter taste.
• Red Onion - This adds a delicious caramelised, sweet flavour. You can substitute with white onion, however, note that the flavour will not be as sweet.
• Dressing - Consisting of olive oil, red wine vinegar, honey & crushed garlic. If you don't have red wine vinegar, white wine vinegar can be used as a substitute. Mixed together this makes the delicious tangy dressing.
• Parsley - Adds a fresh, herby zing to the salad. Fresh is best, I wouldn’t recommend substituting for dried herbs as the flavour just isn’t the same. To use up any leftover fresh parsley you could also make my dairy-free garlic bread, gluten-free naan bread or gambas pil pil too!

⚡ Variations

Although this pasta salad is delicious as it is, here are a few options to give the salad a twist of flavour!

• Mediterranean Twist: Add some Kalamata olives, crumbled feta cheese, and a sprinkle of fresh oregano to enhance the Mediterranean flavours.
  
• Make It Vegan: Use a vegan chorizo and swap the honey in the dressing for some maple syrup instead.

• Make It Gluten Free: Simply swap the pasta for a gluten free version and ensure the chorizo is gluten free.

• Spicy Kick: For those who enjoy some heat, add some diced jalapeños or crushed red pepper flakes into the salad. This will give it a spicy kick that complements the chorizo.
  
• Veggie Power: Boost the vegetable content by including grilled courgette (zucchini), rocket leaves (arugula) diced cherry tomatoes, and sliced black olives. This variation adds extra colour and nutrients to the dish.

✏️ How To Make This Recipe

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

To prepare this flavourful pasta salad with chorizo and roasted red peppers, just follow these easy steps.

Step 1: First, bring a pot of water to a boil and cook the pasta according to the instructions provided on the packet. 

Step 2: While the pasta is boiling, dice the red pepper into small squares and chop the onion into wedges. To do this, cut the onion in half, place the flat side down on the chopping board and slice each half into 4 or 5 wedges.

Step 3: Place the diced pepper and red onion on a baking tray, drizzle them with a dash of olive oil, and season with salt and black pepper. Roast them in a pre-heated oven for approximately 20 minutes, or until they have nicely caramelized. Make sure to stir them on the tray halfway through cooking to ensure even browning.

Step 4: In the meantime, dice the chorizo into small squares and fry it off in a large nonstick frying pan. Cook it until it turns crispy and releases its delicious oils.

💡 Tips & Tricks

• 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!
• You can use spicy or medium chorizo depending on how spicy you like it.
• To loosen the pasta salad if it has clumped together while chilling in the fridge, just pour a small amount of olive oil over it and give it a gentle stir.

🍴 Serving Suggestions

Impress your friends and family at your next BBQ feast by serving the chorizo and red pepper pasta salad alongside some Five Guys copycat burgers, orzo pasta salad with feta, and dairy-free coleslaw. 

Not only is it a crowd-pleaser, but it's also a convenient choice for your busy weekdays. You can easily store it in a Tupperware container, making it a delicious and filling option for healthy lunches at work or school. 

This versatile salad is also an ideal choice for potluck dinners, ensuring you'll be the talk of the event. 

Looking for more fantastic dishes to serve alongside your pasta salad? Be sure to check out these 21 delicious ideas to serve with pasta salad.