Pasta Salad with Chorizo and Romesco Sauce
This traditional summer pasta salad uses short pasta and is inspired by a classic of Spanish cuisine, romesco sauce. Made with roasted red bell peppers and almonds, it’s fresh and…
Instructions
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1
Preheat the grill, setting the burners to high. Oil the grate.
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2
Place the whole bell peppers directly onto the grill and cook for 25 minutes or until charred, turning them over regularly. Place the bell peppers in an airtight container and let cool for 15 minutes.
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3
Remove and compost the skin and seeds of the bell peppers. Cut the bell peppers into strips. Set aside.
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4
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Rinse under cold water and drain well. Place in a large bowl. Set aside.
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5
In a blender, purée half of the bell peppers with ⅓ cup (55 g) of the almonds, the oil, tomato paste, vinegar, garlic and Tabasco. Season with salt and pepper.
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6
Pour the sauce over the pasta. Add the remaining bell peppers, the chorizo and parsley. Mix well to coat the pasta in the sauce. Adjust the seasoning. When ready to serve, sprinkle with the remaining almonds.
This traditional summer pasta salad uses short pasta and is inspired by a classic of Spanish cuisine, romesco sauce. Made with roasted red bell peppers and almonds, it’s fresh and velvety and always a big hit. Combine fusilli pasta with diced chorizo and fresh parsley. This is a dish that’s just spicy enough and ideal for a picnic under the trees.
