CHORIZO PASTA SALAD

Chorizo Pasta Salad image

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.

Provided by rickoholic83

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 428.6, Fat 25.9, SaturatedFat 7.5, Cholesterol 37.4, Sodium 855.5, Carbohydrate 31.5, Fiber 5.7, Sugar 2.2, Protein 17.6

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