Pasta Salad with Chorizo and Green Vegetables

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 8





  1. In a large saucepan, cook the pasta in boiling salted water until al dente. Drain and oil lightly. Set aside.
  2. In a saucepan, cook the green beans or fiddleheads in boiling salted water until tender, 3 to 5 minutes depending on size. Rinse in cold running water. Drain. Set aside.
  3. In a skillet, brown the chorizo in the oil. Remove the chorizo and set aside the rendered fat separately.


  1. In a medium bowl, combine the tomatoes, egg yolk, mustard, lemon juice and garlic. Add the first third of the oil drop-by-drop, whisking constantly. When the emulsion begins to form, add the remaining oil in a thin, steady stream, whisking constantly. Season with salt and pepper.
  2. In a large bowl, combine all the salad ingredients with the mayonnaise. Adjust the seasoning. Serve as a side dish for grilled meats or sandwiches. Perfect for picnics.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 590  
Total Fat 40 g  
Saturated Fat 8 g  
Sodium (salt) 550 mg  
Carbohydrates 42 g  
Fibre 3 g  
Protein 17 g