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Spanish Pasta Salad

Our Spanish Pasta Salad is zingy and fresh, a far cry from the mayonnaise-laden version that graced the table at every childhood barbecue. The Spanish flair comes from cubed chorizo and Manchego, with sliced olives and red wine vinegar for brightness and charred corn for a fresh summer flavor. It’s equally at home at a big summer park picnic or stashed in your fridge for an ideal summer workday lunch.

preparation & ingredients

10 oz. orzo or orecchiette

3 oz. Palacios Mild Chorizo

2 oz. Murray’s Young Manchego

¼ of a medium red onion, diced

2 Tbsp. fresh parsley, chopped

1 ear of corn, shucked

4 Tbsp. Murray’s Arbequina EVOO

2 Tbsp. red wine vinegar

½ tsp. kosher salt

½ tsp. ground black pepper

1 container Pitted Castelvetrano Olives, cut in sixths

Cook the pasta according to package instructions. Once it’s strained, immediately transfer to a baking sheet and drizzle with olive oil. Mix until evenly coated.
Cool the pasta in the fridge while prepping the remaining items.
Cook the corn on a grill or over medium heat on a gas burner until evenly charred (about two minutes on each side).
Carefully slice the corn kernels from the cob and add to a medium bowl.
Add the onion, olives, and parsley to the bowl.
Remove the casing from the chorizo and cut into bite-size cubes. Add to the bowl.
Remove the rind from the cheese and cut into cubes the same size as the chorizo. Add to the bowl.
Add your chilled pasta to the bowl.
Add the red wine vinegar, salt, and pepper, and mix until thoroughly combined.
Enjoy this Mediterranean twist on a summer pasta salad!

Which wine goes with which rind?

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