Not Your Abuela’s Chorizo Pasta Salad

Makes 5 quarts of pasta salad
Equipment Needed: large pot, strainer, sheet tray, cutting board, knife, large mixing bowl



  • 20 oz – El Zapatista Chorizo, diced
  • 1 lb. pasta – we used macaroni noodles
  • 2 cans black beans, drained and rinsed
  • ½ red onion, small diced
  • 2.5 oz – fresh cilantro, chopped
  • 1 lb. frozen corn
  • 1 lb. cherry tomatoes, halved
  • 1 T cumin
  • 2 cups vegan mayo
  • 2 medium avocados, smashed
  • 4 limes, juiced
  • Extra virgin olive oil
  • Salt and pepper (to taste)

The How To

  1. Coat corn and cherry tomatoes in oil (we used 3 T EVOO), cumin, salt and pepper.  Roast in oven at 375 degrees for 20 minutes.
  2. Cook pasta al dente according to package instructions. Set aside to cool.
  3. Fry chorizo in oil over medium high heat until brown and crispy.
  4. Combine cooked pasta, black beans, red onion, cilantro, roasted corn and tomatoes, and chorizo, v mayo, smashed avocado, and lime juice. Season to taste with salt and pepper.