Smoky Romesco Pasta Salad
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The Defined Dish · by Alex★ 5.0 (3)

Smoky Romesco Pasta Salad

NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 26%
CARBS 43G35% OF CAL
4G FIBER36G OTHER3G TOTAL SUGAR
FAT 30G54% OF CAL
9G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm salad combining rice, roasted peppers, and smoky romesco sauce, topped with chorizo and almonds. Hearty and flavorful.

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Nutrition & ingredients

Ingredients

serves 8
  • kosher salt
  • 12 ounces brown rice short pasta, (such as fusilli, cavatappi, or penne)
  • 1 heaping cup drained and roughly chopped roasted red bell peppers ((from about 1 (12-ounce jar, drained))
  • 1 medium shallot, (roughly chopped)
  • 2 garlic cloves, (roughly chopped)
  • 1/2 cup finely chopped parsley leaves
  • 1 tablespoon tomato paste
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/4 cup toasted slivered almonds
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes ((optional))
  • 8 ounces dry-cured Spanish chorizo, (diced into 1/2-inch cubes)
  • 1/2 cup gluten-free panko breadcrumbs
  • kosher salt, (to taste)
  • freshly ground black pepper, (to taste)
  • 1 pint (about 10 ounces) halved grape tomatoes
  • 2/3 cup pitted and roughly chopped Castelvetrano olives
  • 3/4 cup diced manchego cheese
  • 1/2 cup chopped parsley, (plus more to garnish)
PREP
25M
SODIUM
1251MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.