Name: Pasta Salad with Chorizo and Green Vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 box (375 g/3/4 lb) gemelli or fusilli; 2 cups (500 ml) green beans; 2 smoked chorizo sausages, about 5 oz (150 g) each, halved lengthwise and sliced into 1/4-inch (1/2-cm) half rounds; 1 tablespoon (15 ml) olive oil; 1 English cucumber, seeded and finely chopped; 1/4 cup (60 ml) chopped flat-leaf parsley; 1/2 cup (125 ml) oil-packed sun-dried tomatoes, drained and chopped; 1 egg yolk; 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (15 ml) lemon juice; 1 clove garlic, finely chopped; 3/4 cup (180 ml) vegetable oil; Salt and pepper

Preparation

- In a large saucepan, cook the pasta in boiling salted water until al dente. Drain and oil lightly. Set aside.
- In a saucepan, cook the green beans or fiddleheads in boiling salted water until tender, 3 to 5 minutes depending on size. Rinse in cold running water. Drain. Set aside.
- In a skillet, brown the chorizo in the oil. Remove the chorizo and set aside the rendered fat separately.
MAYONNAISE
- In a medium bowl, combine the tomatoes, egg yolk, mustard, lemon juice and garlic. Add the first third of the oil drop-by-drop, whisking constantly. When the emulsion begins to form, add the remaining oil in a thin, steady stream, whisking constantly. Season with salt and pepper.
- In a large bowl, combine all the salad ingredients with the mayonnaise. Adjust the seasoning. Serve as a side dish for grilled meats or sandwiches. Perfect for picnics.

Pasta Salad with Chorizo and Green Vegetables

Categories

Ingredients

SALAD

SUN-DRIED TOMATO MAYONNAISE

Preparation

MAYONNAISE

Personal Note