Taco Pasta Salad

Ingredients

• 8 ounces fresh Mexican chorizo
• 1 tablespoon taco seasoning mix
• 2 cups loosely packed fresh cilantro leaves and tender stems (from 1 large bunch), plus more leaves for garnish
• ½ cup extra-virgin olive oil
• 2 tablespoons fresh lime juice (from 2 limes)
• 1 teaspoon kosher salt
• 1 pint multicolored cherry tomatoes, halved
• 1 cup frozen corn, thawed
• 1 cup chopped red bell pepper (from 1 medium bell pepper)
• ½ cup chopped red onion (from 1 medium onion)
• 8 ounces fusilli pasta, prepared according to pkg. directions
• 5 ounces queso fresco (fresh Mexican cheese), crumbled (about 1 1/4 cups)

Instructions

1. Heat a large skillet over medium. Add chorizo; cook, stirring to crumble chorizo into small pieces, until browned, about 7 minutes. Add taco seasoning mix; cook, stirring occasionally, about 1 minute. Transfer chorizo to a plate lined with paper towels.
2. Process cilantro, olive oil, lime juice, and salt in a mini food processor until well blended, about 30 seconds. Set cilantro vinaigrette aside.
3. Stir together cherry tomatoes, corn, bell pepper, red onion, cooked pasta, cheese, and cooked chorizo. Toss with cilantro vinaigrette. Garnish with cilantro leaves.