
[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.