Sweet, spicy and creamy, this chorizo pasta salad is full of contrast. LANCEWOOD® Greek Yoghurt forms the base of the hot honey dressing, while heritage tomatoes, fresh basil and crisp-edged chorizo bring freshness, richness and plenty of flavour to every forkful.
This Hot Honey Chorizo Pasta Salad is all about contrast. Sweet chilli-infused honey meets salty chorizo, juicy heritage tomatoes and fresh basil, while LANCEWOOD® Greek Yoghurt gives the dressing a smooth, creamy base. Half of the chorizo is baked until crisp around the edges, adding a welcome crunch against the tender al dente pasta.
A little reserved chorizo oil deepens the savoury flavour of the dressing, balanced by white wine vinegar, grated tomato and garlic. Once tossed together, the salad is finished with more basil, crispy chorizo and an extra drizzle of hot honey. The recipe serves 6, with approximately 580 kcal per serving.
Hot honey chorizo pasta salad combines short pasta, chorizo, heritage tomatoes and fresh basil with a creamy sweet-and-spicy dressing. In this recipe, the dressing is made with LANCEWOOD® Greek Yoghurt, homemade hot honey, white wine vinegar, grated tomato, garlic and a little reserved chorizo oil.
Hot honey is made by gently warming honey with dried chilli flakes over low heat. The mixture should not boil. Once warmed and fragrant, add a pinch of salt and leave the honey to infuse for 5–10 minutes before using it in the pasta salad dressing and as a finishing drizzle.
Yes, Greek yoghurt forms the creamy base of the dressing in this pasta salad recipe. LANCEWOOD® Greek Yoghurt is whisked together with hot honey, white wine vinegar, olive oil, reserved chorizo oil, grated tomato, garlic and seasoning to create a smooth, pourable dressing.
The creamy hot honey dressing combines LANCEWOOD® Greek Yoghurt with hot honey, white wine vinegar and olive oil. Reserved chorizo oil, grated tomato, garlic, Italian seasoning and chilli flakes add further flavour, while 1–2 tablespoons of water can be added if needed to achieve a smooth, pourable consistency.
Bake half of the sliced chorizo at 180°C for 8–10 minutes until browned and crisp around the edges. Keep the oil released during baking, as one tablespoon is used in the creamy hot honey dressing. The crispy chorizo is folded through the salad near the end.
The recipe calls for 500 g of short pasta cooked until al dente. Short pasta works well with the sliced chorizo, tomatoes and creamy dressing because the ingredients can be tossed together evenly. The supplied recipe does not require one specific pasta shape.
The sweet and spicy flavour comes primarily from the homemade hot honey. Honey is infused with dried chilli flakes, then combined with LANCEWOOD® Greek Yoghurt and other dressing ingredients. Additional chilli flakes are included in the dressing, while extra hot honey is drizzled over the finished pasta salad.
This Hot Honey Chorizo Pasta Salad serves approximately 6 people. The recipe uses 500 g short pasta, 250 g chorizo and 400 g heritage tomatoes, all tossed in the creamy hot honey and Greek yoghurt dressing. Each serving contains approximately 580 kcal.
Hot honey
½ cup honey
1–2 tsp dried chilli flakes
Pinch of salt
Pasta salad
500 g short pasta
250 g chorizo, sliced
400 g colourful heritage tomatoes, halved or quartered
1 large handful fresh basil, roughly torn
Salt and freshly ground black pepper
Creamy hot honey dressing
3/4 cup Lancewood Greek Yoghurt
3 tbsp hot honey
2 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp reserved chorizo oil
1 medium tomato, finely grated
1 garlic clove, finely grated
1 tsp Italian seasoning
½ tsp chilli flakes
½ tsp salt
Freshly ground black pepper
1–2 tbsp water, as needed
Discover easy, delicious recipes made with Lancewood – from quick meals to indulgent treats, perfect for every occasion.
