Chorizo Chimichurri Pasta Salad

10 minutes 12 minutes 6 servings

This pasta salad makes a quick and tasty weekend lunch, but would be equally delicious as a side at your next barbecue.

Featured products


  • 250g casarecce pasta (or other short pasta)
  • 2.5 tablespoons Epicure Chimichurri Pesto
  • 50g chorizo
  • 130g cherry vine tomatoes
  • 50g baby spinach
  • 2 hard boiled eggs
  • salt and pepper, to taste
  • Chimichurri dressing
  • 2 tablespoons Epicure Chimichurri Pesto
  • 2 tablespoons olive oil

The recipe Chorizo Chimichurri Pasta Salad Kitchen Mode

  • 1

    Bring a medium saucepan of salted water to a boil. Add pasta and cook according to package directions, until al dente.

  • 2

    Once pasta is ready, drain well then put it in a large bowl. Let it cool 2 minutes, then drizzle over the pesto, tossing to coat. Let it cool while you prepare the rest of the ingredients, giving it a toss occasionally to avoid sticking.

  • 3

    Cut the chorizo in half lengthwise and then thinly slice. Quarter the cherry tomatoes. Peel and quarter the eggs, season with salt and pepper. Mix together the dressing ingredients.

  • 4

    Once the pasta is cool, add the chorizo, tomatoes, and spinach. Toss together. Drizzle over dressing, reserving ½ tablespoon for later. Toss to coat. Taste and season with salt and pepper, as needed.

  • 5

    Spoon the pasta into 2 serving dishes. Nestle the eggs on top and drizzle the reserved dressing over. Dig in.