Spanish Charcuterie Pasta Salad

Spanish Charcuterie Pasta Salad

Pasta Salad. Two of my favorite words in the dictionary. I’m a fool for it, really. In my broke college days I would make a huge cold pasta salad with a vinegar oil dressing – loaded with veggies – and eat off of it for a week! So of course, when Dreamfields Pasta asked if I wanted to join in on their 3rd Annual Pastapalooza Pasta Salad Celebration, I said yes and jumped on that like a duck on a junebug!

Dreamfields is the creator of Dreamfields Pasta, a delicious all-natural pasta with 5g of fiber, only 5g of digestible carbohydrates per serving and a very low glycemic index. This year for their 3rd Annual Pastapalooza Pasta Salad Celebration they’re having an international flavor inspired virtual picnic. Yours truly is bringing this delectable Spanish Charcuterie Pasta Salad loaded with layers of fresh flavors including some of my favorite Spanish cured meats.

In the Steele house we love to have appetizers out before a weekend dinner and our favorite is a charcuterie tray, a selection of cured and dry meats, paired with olives, and fresh vegetables. I took that inspiration and used the flavors of Spain: paprika, sherry vinegar, chorizo, serrano ham, oregano and came up with this bright and deliciously flavorful pasta salad — perfect for a summer picnic or side dish at your next BBQ.



The giveaway is now closed. Congrats Nichole L.! You too can make this dish or your favorite pasta salad all summer long with an entire case of Dreamfields Pasta! Dreamfields is giving one of you awesome people a case of their fabulous pasta! The giveaway will end Friday, June 14, 2013 at noon central. Good Luck!

to enter do one or all of the following (each comment acts as an entry):

  1. Visit the Dreamfields website, browse around, find a pasta recipe you would like to make, and comeback to ISMS and leave a comment telling me which one you chose.
  2. Follow @HealthyPasta on Twitter
  3. Follow Dreamfields on Facebook
  4. Follow Dreamfields on Pinterest
  5. Follow ISMS on Facebook or Twitter

* For #2-5, you must leave a comment stating you follwed for the entry to be valid.


Spanish Charcuterie Pasta Salad serves 4 

  • 3 cups Dreamfields Penne Rigate
  • 3 eggs
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 shallot, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • pinch of salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Spanish olives, sliced
  • 1/2 cup thinly sliced dried Spanish chorizo, sliced in half*
  • 6 ounces (weight) shaved  jamón serrano ham*
  • fresh oregano leaves for garnish, optional

* Chorizo and jamón serrano ham can be widely found at most grocery stores and specialty grocery stores in the deli department. Sometimes you can also find them pre-sliced and packaged in the specialty lunch meats section.


Bring a large pot of water to boil. Add pasta and a pinch of salt. Cook the pasta according to package instructions. Strain and run cool water over the pasta until the pasta is cool to the touch. This the ONLY time I will ever advise you to run cool water over pasta! I don’t normally do this but for this recipe I want the pasta to cool down fast. Set the pasta aside until needed.

While the pasta is cooking, boil the eggs. Bring a pot of water to boil. Carefully lower each egg one at a time into the boiling water with a large spoon. Reduce the heat to simmer and simmer for 12 minutes. Drain the hot water from the eggs and allow cool water to run over them until cool to the touch. Peel the eggs and with a knife, slice the eggs into quarters. Set aside until needed.


While the eggs and pasta are cooking, make the sherry vinaigrette. In a large bowl combine oil, sherry vinegar, shallot, oregano, mustard, paprika, salt, and pepper. Whisk vigorously until everything is well mixed, about 1 minute.


To the vinegarette, add pasta, tomatoes, olives, and chorizo and toss to combine.

Spanish Charcuterie Pasta Salad

Plate the pasta salad. With your fingers, tear the serrano ham in to strips. Place a few strips (about an ounce per serving) of serrano ham on top of the salad. Add 2 to 3 egg slices per plate and garnish with a sprinkling of fresh oregano leaves. Serve and enjoy.

Disclaimer: This post is sponsored by Dole. All opinions are my own.


  • Georgiana

    I like Dreamfields on Facebook

  • Georgiana

    I follow ISMS on Facebook. Thank you

  • Maureen G

    I know my famly would enjoy Spaghetti alle Olive e Pomodoro (Spaghetti with Olives and Tomatoes)

  • Carolyn Barnett

    Southwestern Chicken Rotini Soup sounds awesome!

  • Carolyn Barnett

    I Follow @HealthyPasta on Twitter as @CarolynRBarnett

  • Carolyn Barnett

    I Follow Dreamfields on Facebook as Carolyn Barnett

  • Carolyn Barnett

    I Follow Dreamfields on Pinterest as carolynishis

  • Carolyn Barnett

    I Follow ISMS on Facebook as Carolyn Barnett and on Twitter as @CarolynRBarnett

  • Michelle @ The Gathering of Friends

    This looks like an amazing Pasta Salad! I had to include it in my Feature Friday post today for “20 Delectable Salads” Here is the link, I hope you can stop by!

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