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  • Writer's pictureCarey Tate

Ricardo's chorizo and veggie pasta salad recipe is summer picnic-ready

PHOTO: Ricardo Cuisine

Ricardo Larrivée's website, is one of my favourite go-to spots for delicious tried and true recipes. This summer salad is just in time for the construction holiday!



  • 1 box (375 g/3/4 lb) gemelli or fusilli

  • 2 cups (500 ml) green beans

  • 2 smoked chorizo sausages, about 5 oz (150 g) each, halved lengthwise and sliced into 1/4-inch (1/2-cm) half rounds

  • 1 tablespoon (15 ml) olive oil

  • 1 English cucumber, seeded and finely chopped

  • 1/4 cup (60 ml) chopped flat-leaf parsley


  • 1/2 cup (125 ml) oil-packed sun-dried tomatoes, drained and chopped

  • 1 egg yolk

  • 1 tablespoon (15 ml) Dijon mustard

  • 1 tablespoon (15 ml) lemon juice

  • 1 clove garlic, finely chopped

  • 3/4 cup (180 ml) vegetable oil

  • Salt and pepper


  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.

SOURCE: Ricardo Cuisine


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