Tomato Chorizo Pistachio Pasta Salad Recipe

The Pasta Salad That Rhymed With O

[a.k.a. Tomato Chorizo Pistachio Pasta Salad]

Pasta salads are one of these things I start to crave all of a sudden, when the weather gets warmer. As I’ve mentioned before, I usually bring my own food to work, and pasta salads are great portable lunches : they’re quick to make, they get better as they sit, and they are an easy way to fill up on starch, protein and veggies in one tasty dish.

They’re also an excellent companion for lunch on a bench with a book, in the nearby Parc Montsouris : you hold the book in your left hand, prop the tupperware container up against you with your left wrist, hold the fork in your right hand, and dig in voraciously. Maybe not the classiest of postures, but it works, and it also efficiently discourages anyone from interrupting your reating (reading + eating) activities.

I made this particular pasta salad with multicolored quinoa fusilli from the organic store, and combined them with my homemade tomates confites and the rest of the chorizo we had bought in Madrid. I also wanted to throw in some kind of nut, so I rummaged through my stash, and opted for pistachios, which I consider to be grossly underused.

This mix of flavors turned out to work delightfully well, from the spicy-salty chorizo to the crunchy-sweet pistachios, from the tangy-moist roasted tomatoes to the satisfyingly chompy pasta. My only regret? To have made just two servings.

The Pasta Salad That Rhymed With O
[a.k.a. Tomato Chorizo Pistachio Pasta Salad]

- 150 g multicolored fusilli pasta
- 120 g chorizo
- 4 tomates confites (8 halves)
- 5 leaves of fresh flat-leaf parsley
- 5 leaves of fresh basil
- 2 Tbsp pistachios, unsalted
- salt, pepper, olive oil

(Serves 2.)

Cook the fusilli al dente, according to package instructions. Drain, then dump in cold water to stop the cooking and cool them down.

Chop the chorizo and tomatoes. Rinse, pat dry and chop the fresh herbs. Toast the pistachios in a dry skillet until fragrant.

In a medium salad bowl, combine the pasta, chorizo, tomatoes, and fresh herbs. Sprinkle with freshly ground pepper. Toss to coat. Taste, and adjust the seasoning with salt, pepper and olive oil if needed (I didn’t add any oil, as my oven-roasted tomatoes already contained some).

As with all pasta salads, this tastes best if it has time to sit a little. Serve cold or at room temperature, sprinkling with the pistachios just before serving (you could also add the pistachios with the rest of the ingredients, they’ll just be less crispy).

  • http://bluepoppy.omworks.com bluepoppy

    Wait. *blinks* *blinks again* You work? As in, you work? There’s a job other than this magnicent, abundant website you manage? Ce n’est pas possible.

  • sylvie

    Tu ne mets ni moutarde ni vinaigre dans l’assaisonnement ?

  • http://jde.blogspot.com julia

    that looks incredible! I think it would definitely work with soy “chorizo.”

    also, i say pistachios are very underused in cooking.

  • http://www.montag.it/comida comidademama

    OT: clotilde, thanks to you I bought the german cookies press –your sister Xmast present– and it works very well.
    I found the traditional heavy iron disk to make the caramel on top of the “crema catalana”, if you are planning a trip in Amsterdam drop a line and I’d love to give it to you as a little present in order to increase your Kitchen Paraphernalia. Ciao.

  • http://chocolateandzucchini.com clotilde

    Bluepoppy – Yup, incredible as it may seem! *Something* has to pay for all that food I write about! :)

    Maman – Non, mes salades de pâtes sont généralement assaisonnées juste à l’huile d’olive. Eventuellement un trait de vinaigre balsamique, mais jamais de moutarde. Et aux Etats-Unis, les pasta salads sont le plus souvent à la mayo.

    Julia – Glad that you share my opinion on pistachios! Shall we start a world movement for the protection and promotion of the pistachio?

    Comidademama – Oh I’m glad you’re happy with your cookie press. And thanks so much for the offer, that’s awfully kind of you! (I have to say though, my blowtorch works extremely well!) We’d love to go back to Amsterdam for a week-end sometime soon, so I’ll let you know!

  • http://2kewl4u.com daniel

    great post girl, tu me donnes de ces envies :-) if i did not have dinner plans, i’d make my own for sure! thx for sharing

  • http://www.helloyarn.com/journal.htm Adrian

    I made your pasta salad yesterday and it was wonderful. Everyone loved it. Thanks so much!

  • http://chocolateandzucchini.com clotilde

    Daniel – If you make this one of these days, be sure to let me know how you like it!

    Adrian – I’m delighted you had good success with this recipe, thanks for reporting back!

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