Chorizo Mango Pasta Salad
This vibrant Chorizo Mango Pasta Salad is a delightful combination of flavors and textures, perfect for a refreshing meal or side dish.
Equipment
- Skillet
- Large pot
- Colander
- Mixing bowl
Ingredients
- 16 oz Garden Rotini Pasta uncooked
- 9 oz Ranchero Pork Chorizo crumbled
- 2 Mangos diced
- ¼ c. sunflower seeds
- 1 jalapeño seeds and membranes removed and finely diced
- 2 avocados diced
- ¼ c. red onion finely diced
- 3 oz Cacique® Panela crumbled
- 3 oz Cacique® Queso Fresco crumbled
- ½ c. Cacique® Cilantro Lime Sour Cream
Instructions
- Start by boiling water in a large pot and cooking the garden rotini pasta. Keep an eye on it; you will know it is done when it is tender yet a bit firm. Do not overcook it, or the texture will be off.
- In a skillet, cook the ranchero pork chorizo over medium heat until it is nicely browned and fragrant. This adds a savory depth to the dish. Be cautious not to burn it or let it dry out.
- Once the pasta is ready, drain it and rinse it under cold water. This stops the cooking process and keeps the noodles from sticking together.
- Toss the cooked chorizo with the cooled pasta in a large bowl. Ensure to mix it well so the flavors mingle, but do not overdo it—gentle tossing helps keep the pasta intact.
- Gently fold in the diced mangos, jalapeño, avocados, red onion, and sunflower seeds. Avoid mashing the avocados; you want them to hold their shape for the best texture.
- Sprinkle in the crumbled panela and queso fresco, then drizzle the cilantro lime sour cream over the salad. Add a little dressing, mix, then taste to avoid sogginess.
- Chill the pasta salad if possible, then serve it in bowls. Enjoy it fresh; if left too long, the avocados may brown.
Notes
Store in an airtight container in the refrigerator for up to 3 days. If pasta turns out sticky, rinsing it with cold water immediately after draining can help separate the noodles. When finding the salad too spicy, adding more diced mango or avocado can help mellow the heat. For preventing avocado browning, a squeeze of lime juice right before mixing can help.