Prep 10 mins
Cook 20 mins
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.
- 473.18 ml small shell pasta
- 340.19 g chorizo sausage, casings removed (Mexican-style, the kind you can crumble)
- 3 garlic cloves, minced
- 29.58 ml white wine vinegar or 29.58 ml apple cider vinegar
- 78.07 ml olive oil
- 118.29 ml salsa, fresh is preferred but you can use prepared
- 236.59 ml red bell pepper, chopped
- 118.29 ml poblano chiles or 118.29 ml anaheim chili, chopped
- 473.18 ml canned black beans, drained and rinsed
- 59.14 ml fresh cilantro, chopped
- 59.14 ml 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!