[a.k.a. Tomato Chorizo Pistachio Pasta Salad]
Pasta salads are one of those dishes I suddenly start craving when the weather warms up. I usually bring my own lunch to work, and pasta salads are ideal: they’re quick to prepare, portable, and often improve as they rest. They combine starch, protein, and vegetables into one satisfying meal that’s easy to pack and enjoy.
They’re also perfect for a casual lunch on a bench with a book in the nearby Parc Montsouris: the book in your left hand, the container propped against your wrist, fork in your right hand, and you dig in. It may not be the most elegant posture, but it works—and it keeps interruptions to a minimum while you read and eat.
I made this version with multicolored quinoa fusilli from an organic store, paired with my slow-roasted tomatoes and the remaining chorizo we brought back from Madrid. I wanted a nut for texture, and pistachios felt like an underused but excellent choice.
The combination of flavors is delightful: spicy, salty chorizo; crunchy, slightly sweet pistachios; tangy, moist roasted tomatoes; and toothsome pasta. My only regret was making just two servings—I could have eaten more.
The Pasta Salad That Rhymed With O
[a.k.a. Tomato Chorizo Pistachio Pasta Salad]
– 150 g multicolored fusilli pasta
– 120 g chorizo
– 4 slow-roasted tomatoes (8 halves)
– 5 leaves fresh flat-leaf parsley
– 5 leaves fresh basil
– 2 tbsp unsalted pistachios
– Salt, pepper, olive oil to taste
(Serves 2)
Cook the fusilli al dente following the package instructions. Drain and rinse briefly with cold water to stop the cooking and cool the pasta.
Chop the chorizo and the roasted tomatoes. Rinse, pat dry, and finely chop the parsley and basil. Lightly toast the pistachios in a dry skillet over medium heat until they release their aroma—watch them closely so they don’t burn.
In a medium salad bowl, combine the cooled pasta, chorizo, roasted tomatoes, and chopped herbs. Season with freshly ground black pepper and toss to mix. Taste and adjust with salt, pepper, and a drizzle of olive oil as needed; if your tomatoes were roasted in oil, you may not need extra.
Like most pasta salads, this one benefits from a short rest so the flavors can meld. Serve chilled or at room temperature, and sprinkle the toasted pistachios on top just before serving to keep them crisp. You can mix them in earlier if you prefer a softer texture.
This salad makes a convenient, flavorful lunch and scales easily—double the ingredients for more portions or to have leftovers for the week.