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Chorizo sausage jumpstarts the taste of this pasta and bean salad. If you can't find chorizo, use spicy Italian sausage. Recipe by David Joachim, "Relish Entertaining," September 2006.
- 2 cups small shell pasta
- 12 ounces chorizo sausage, casings removed (Mexican-style, the kind you can crumble)
- 3 garlic cloves, minced
- 2 tablespoons white wine vinegar or 2 tablespoons apple cider vinegar
- 1⁄3 cup olive oil
- 1⁄2 cup salsa, fresh is preferred but you can use prepared
- 1 cup red bell pepper, chopped
- 1⁄2 cup poblano chiles or 1⁄2 cup anaheim chili, chopped
- 2 cups canned black beans, drained and rinsed
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup queso fresco, crumbled
- Cook pasta according to package directions. Drain and rinse.
- Crumble chorizo into small skillet and cook over medium heat 6-8 minutes or until browned, breaking up meat into small chunks with a spoon.
- Add garlic and cook 1 minute. Remove from heat.
- Put vinegar in a medium serving bowl.
- Whisk in oil in a steady stream until incorporated.
- Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta.
- Chill until serving.
- Top with queso fresco and serve.
Oh yum! I had to make two changes, one for geographical reasons and one for religious ones. Even though chorizo is available here, it's a lot easier to get merguez, which I guess could be called Moroccan chorizo. Nice and spicy. The other change I made was just to leave out the queso fresco, I don't mix dairy with meat. This was really delicious! Thanks!