It's Friday—time to beat the summer heat with a vibrant Spanish pasta salad packed with smoky chorizo, briny olives, and creamy Manchego cheese. As seasoned recipe developers, we've perfected this fusion of Italian pasta and bold Spanish flavors for effortless weekend meals.
Pasta may be Italian at heart, but this version gets a fiesta twist. ¡Disfrute de su comida! (Enjoy your meal!)
Also read: '6 summer salads that contain less than 350 kcal'
250 grams farfalle (butterfly pasta)
50 grams lettuce, your choice
230 grams cherry tomatoes
220 grams chorizo
300 grams Manchego cheese
2 pointed peppers
1 red onion
a handful of olives
For the dressing:
3 tablespoons olive oil
half a red pepper
1 tablespoon oregano
salt and pepper, to taste
Bring a large pot of water to a boil. Cook the farfalle according to package directions. Drain in a colander, rinse under cold water to cool, and toss with a drizzle of olive oil to prevent sticking.
In a dry frying pan over medium heat, fry the chorizo—cut into strips—until crisp. Transfer to paper towels to drain excess fat.
Halve the cherry tomatoes. Dice the pointed peppers, red onion, and Manchego into bite-sized pieces.
For the dressing, finely chop half the red pepper and whisk with olive oil, oregano, salt, and pepper.
Assemble by tossing cooled pasta with toppings. Add a handful of lettuce per serving. Drizzle with dressing to taste and top with olives for the perfect finish.
