Every summer cookout needs a few standout side dishes, and this Smoky Romesco Pasta Salad is a showstopper. Bright roasted red pepper romesco sauce, dry-cured Spanish chorizo, briny Castelvetrano olives, juicy grape tomatoes, and nutty Manchego combine for a bold, balanced salad that lifts any gathering.
This is not your typical mayonnaise-based pasta salad. The romesco—made from roasted red peppers, toasted almonds, garlic, shallot, lemon, tomato paste, red wine vinegar, and smoked paprika—creates a richly flavored sauce that coats the pasta. To reinforce the Spanish-inspired elements, the recipe uses dry-cured Spanish chorizo: crisped in a skillet so its fat renders and contributes flavor to toasted breadcrumbs. The mix-ins are flexible, so swap cheeses, olives, or add grilled vegetables if you like.
Ingredients
For the pasta
- Kosher salt
- 12 ounces brown rice short pasta (fusilli, cavatappi, or penne)
For the romesco sauce
- 1 heaping cup drained, roughly chopped roasted red bell peppers (about a 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)
For the chorizo and breadcrumbs
- 8 ounces dry-cured Spanish chorizo, diced into 1/2-inch cubes
- 1/2 cup gluten-free panko breadcrumbs
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
Mix-ins
- 1 pint (about 10 ounces) halved grape tomatoes
- 2/3 cup pitted, roughly chopped Castelvetrano olives
- 3/4 cup diced Manchego cheese
- 1/2 cup chopped parsley, plus extra to garnish
- Kosher salt, to taste
Step-by-Step
Step 1: Cook the pasta
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente, following package directions. Drain and rinse under cool water, then set aside to cool completely before assembling the salad.
Step 2: Make the romesco sauce
In a high-speed blender or food processor, combine the roasted red peppers, shallot, garlic, tomato paste, lemon zest and juice, red wine vinegar, olive oil, toasted almonds, smoked paprika, dried oregano, kosher salt, black pepper, and red pepper flakes (if using). Blend on medium speed until very smooth, about 1–2 minutes. Set aside.
Step 3: Cook the chorizo
Heat a medium skillet over medium heat. Add the diced chorizo and cook until the fat renders and the edges are browned and crispy, about 5–7 minutes. Transfer the chorizo with a slotted spoon to a paper towel–lined plate and reserve about 1 tablespoon of the rendered fat in the pan.
Step 4: Toast the breadcrumbs
To the reserved chorizo fat, add the panko breadcrumbs, 1/2 teaspoon dried oregano, and a pinch of salt and pepper. Cook, stirring frequently, until the breadcrumbs are deep golden and toasty, about 3–4 minutes. Remove from heat and let cool.
Step 5: Assemble the salad
In a large mixing bowl, toss the cooled pasta with the romesco sauce until well coated. Add the halved grape tomatoes, chopped olives, diced Manchego, crispy chorizo, chopped parsley, and about half of the toasted breadcrumb mixture. Toss gently to combine. Taste and adjust seasoning with more kosher salt if needed.
Step 6: Garnish and serve
Top with the remaining toasted breadcrumbs and additional parsley. Serve the salad chilled or at room temperature. Leftovers keep well in the refrigerator for up to three days; the romesco and pasta can also be prepared separately in advance.
Recipe FAQs
What kind of chorizo should I use?
Use dry-cured Spanish chorizo—the firm, sliceable kind sold near cured meats. It’s already fully cooked and brings smoky, savory flavor. Mexican chorizo (raw, loose sausage) is not a substitute for this preparation. If you can’t find Spanish chorizo, soppressata or another dry-cured salami will work.
What type of gluten-free pasta do you recommend?
Brown rice short pasta performs well, such as brands made from brown rice. For brown rice pasta, check texture early; it often reaches al dente before the time listed on the package (about 8–9 minutes in my experience). Don’t overcook, or the pasta may fall apart in the salad.
Can I make this in advance?
Yes. The full salad or just the romesco sauce can be made up to three days ahead and stored in the refrigerator. You can also cook the pasta in advance and keep it refrigerated until assembly.
What gluten-free breadcrumbs work best?
Look for panko-style gluten-free breadcrumbs for the best texture when toasting.
Nutrition (approximate per serving)
Calories: 454 kcal; Carbohydrates: 45 g; Protein: 13 g; Fat: 25 g; Saturated Fat: 7 g; Sodium: 714 mg; Fiber: 4 g. Nutrition information is an approximation and should be used as a guide.
Additional Information
Author: Alex Snodgrass
Course: Side Dish
Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes
Servings: 8 to 10
I hope you love this Smoky Romesco Pasta Salad—it’s bold, colorful, and perfect for summer gatherings. If you make it, tag @thedefineddish on social so the creator can see your version.
Photography and styling credit: Eat Love Eats.