This macaroni salad can be served hot or cold, either way it is delicious.
Slideshow: More Pasta Recipes
3 1/2 ounces elbow macaroni (1 cup)
3 1/2 ounces chorizo, diced
2 cups cherry tomatoes
1 small garlic clove, finely minced
1 cup chopped sturdy greens such as beet leaves, Swiss chard or kale
Freshly ground pepper
How to Make It
In a large saucepan of salted boiling water, cook the macaroni until al dente. Drain well and rinse with cold running water until it is completely cool.
In a medium frying pan, cook the chorizo over medium high heat for 3 minutes. Add the cherry tomatoes and cook until they begin to soften, about 3 minutes more. Add the garlic and the greens and cook for 1 minute.
Stir in the macaroni and season with sea salt and freshly ground pepper.
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