Description
A refreshing Vegetarian Chorizo Mango Pasta Salad perfect for summer gatherings.
Ingredients
Scale
- 16 oz. Garden Rotini Pasta, uncooked
- 9 oz. Ranchero Pork Chorizo, vegetarian
- 2 Mangos, ripe, diced
- 1/4 c. sunflower seeds, unsalted
- 1 jalapeño, seeds and membranes removed and finely diced
- 2 avocados, ripe, diced
- 1/4 c. red onion, finely diced
- 3 oz. Cacique® Panela, crumbled
- 3 oz. Queso Fresco, crumbled
- 1/2 c. Cacique® Cilantro Lime Sour Cream
- 1/4 c. olive oil, extra virgin
- Juice of 2 limes, fresh
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Pasta: Start by boiling your pasta in salted water until it is al dente, which should take around 8 to 10 minutes. You want it to have a bit of a bite when you bite into it. Be careful not to overcook it, or it will turn mushy!
- Cool It Down: Once drained, run cold water over the pasta to stop the cooking process immediately. This helps keep the texture right where you want it. If you skip this step, the pasta can continue cooking and become too soft.
- Cook the Chorizo: Sauté the vegetarian chorizo in a skillet until it is heated through and nice and fragrant. You will know it is ready when it starts to brown a bit. Ensure you really let it get that color for maximum flavor.
- Chop Your Veggies: While the pasta and chorizo are cooling, chop up the mango, red onion, and avocado into bite-sized pieces. A common mistake is cutting them too large, which can overpower each bite.
- Mixing Time: In a big bowl, toss together the cooled pasta, cooked chorizo, diced mango, onion, and avocado. Be gentle with the avocado to keep it from turning to mush.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, and seasonings to taste. Drizzle this dressing over the pasta salad and toss it lightly to coat all ingredients evenly.
- Chill & Serve: Let the salad sit in the fridge for about 10 to 15 minutes to help the flavors meld together. Serving it chilled enhances the taste!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Expert Tips: Run cold water over the cooked pasta to cool it quickly. Allow the chorizo to cool before mixing it into the salad. If your chorizo lacks flavor, consider adding a pinch of garlic powder or smoked paprika during cooking for a flavor boost.
- Reheating Instructions: This salad is best served chilled and does not typically require reheating.
- Serving Suggestions: Serve chilled as a side dish at summer barbecues or picnic gatherings. Pair with grilled vegetables for a complete meal. Top with additional cilantro and lime for garnish.
- Recipe Variations: Substitute quinoa for pasta for a gluten-free option. Add black beans for extra protein and fiber. Incorporate bell peppers for extra crunch and flavor.
- Ingredient Notes: When selecting mangos, opt for ones that feel slightly soft to the touch for the best flavor in your salad. For diced avocados, a spritz of lime juice can help keep them from browning too quickly after cutting.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg