Spanish salad with pasta, chorizo, pequillo pepper and pickled onions
6 servings
30 minutes
Spanish salad with pasta, chorizo, piquillo peppers, and pickled onions is a vibrant and aromatic dish reflecting the rich traditions of Spanish cuisine. Chorizo adds spiciness to the salad, while pickled onions contribute a pleasant tang and gentle sweetness. Piquillo peppers, a favorite ingredient of Spaniards, bring a hint of sweet-smoky flavor. Ditalini pasta pairs wonderfully with all components, creating a balanced texture. This salad can be served as a standalone dish or as a side to meat. Perfect for summer evenings or friendly gatherings. It's easy to prepare but impresses with its depth of flavors and aroma combinations, turning each bite into a gastronomic journey through sunny Spain.
1
In a small bowl, marinate the onion with cherry syrup for 15 minutes to 1 hour.
- Onion: 1 head
- Cherry syrup: 0.3 glass
2
In a pot of salted boiling water, cook the pasta 2-3 minutes longer than the package instructions for al dente. Drain through a colander and cool under cold running water. Lightly drizzle with olive oil, toss, and set aside for a while.
- Ditalini: 450 g
- Salt: to taste
- Extra virgin olive oil: 0.3 glass
3
In a small skillet over high heat, fry the chorizo for 8 minutes until the fat starts to render and the pieces become crispy. Add garlic at the last moment.
- Chorizo: 180 g
- Finely chopped garlic: 4 cloves
4
In a large serving bowl, mix the pasta with chorizo, garlic, and rendered fat, add olive oil, piquillo peppers, parsley, onion, and lemon zest. Drain the marinade from the onion and add it to the salad as well.
- Ditalini: 450 g
- Chorizo: 180 g
- Finely chopped garlic: 4 cloves
- Extra virgin olive oil: 0.3 glass
- Fresh red bell pepper: 20 g
- Chopped parsley: 25 g
- Onion: 1 head
- Lemon zest: 2 teaspoons
5
Serve at room temperature.
