Spanish-Style Pasta Salad with Chorizo

Al dente pasta coated in a red oil scented with smoked paprika. The crunch of raw bell pepper contrasts with the rendered fat of the chorizo and the saltiness of serrano ham.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 791
• Protein: 29 g
• Carbs: 80 g
• Fat: 38 g

Ingredients

• 400 g Dried pasta ( fusilli or penne type )
• 100 g Chorizo ( thinly sliced )
• 100 g Serrano ham ( in strips )
• 1 piece Red bell pepper ( finely diced )
• 1 piece Red onion ( finely sliced )
• 50 g Green olive ( pitted )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Manchego Cheese ( cut into small cubes )

Instructions

1. Cooking the pasta

   Plunge the dry pasta into boiling salted water. They should remain firm to the bite, 'al dente', to maintain their texture in the salad. Drain and do not rinse.

2. Preparing the garnish

   Cut the red pepper and red onion into regular cubes. Slice the chorizo thinly, cut the serrano into strips, and the manchego into small cubes. Keep the olives whole for texture.

3. Making the dressing

   In the bottom of the salad bowl, whisk the olive oil, red wine vinegar, and smoked paprika. The sauce should be smooth and deep red.

4. Mixing and resting

   Pour the still-warm pasta over the sauce so they absorb it. Add the garnish, mix until every pasta piece is glossy. Let rest in a cool place.

Chef's tips

• Mix the pasta with the dressing while still warm: they will 'drink' the seasoning instead of just sitting in it.
• Smoked paprika (Pimentón) is key: it provides that essential wood-fired flavor.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Take it out 15 minutes before serving so the oil becomes fluid again.