Angel Hair Pasta Salad with Corn and Chorizo for Pass the Cook Book Club

Angel Hair Pasta Salad with Corn and Chorizo
Someone should warn you that as you get older, time speeds up. I am pretty sure I am still flexing my pasta rolling arms in satisfaction and it’s already time for the May round of Pass the Cook Book Club. What’s that, you ask. Oh, just a totally chill group on facebook where we pick a book and some recipes then all give them a try on the same date. Pretty fun, low key, and a cook way to try out new recipes. Best part is you don’t even have to be a blogger. You may just enjoy reading food blogs and looking for a little inspiration in the kitchen. Well, bam! Here it is ;D


Interested in joining? Click to read more about the Pass the Cook Book Club. To join the club, click for our facebook group here. (Please message me to let me know you are a real human, as we have been getting some spam lately ><) Remember, you don’t need a blog – you just need to want to cook!
Summer Angel Hair Pasta Salad with Corn and Chorizo |

Summer Angel Hair Pasta Salad with Corn and Chorizo

Summer Angel Hair Pasta Salad with Corn and Chorizo


  • Kosher salt
  • 1 pound dried angel hair pasta
  • 3 tablespoons olive oil
  • 3 ears sweet corn, kernels cut from the cobs (about 2 cups)
  • 2 garlic cloves sliced
  • 3 tablespoons fresh oregano leaves
  • ½ tablespoon crushed red pepper flake
  • 2 cups grape tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 avocado, sliced and diced
  • 1 cup crumbled feta cheese
  • 1 lbs fresh cooked chorizo, sliced
  • handful fresh cilantro, snipped


Bring a large pot of haevily salted water to a boil. Add the pasta and cook until just al dente, stirring often so that it doesnt stick. Reserve 1 cup of the pasta water, and drain the rest. Set aside.

Meanwhile, in a large skillet, heated to medium-high, add the olive oil and corn, spreading into a single layer. Let the corn cook until browned, no stirring, for about 2 minutes. Recude heat to medium and add the garlic, oregano, a heavy pinch salt and cook 1 minute. Stir in the red pepper flakes, and half of the reseved pasta water and cook 1 minute longer.

Add the cooked pasta to the pan, stiring the noodles into the sauce, add the remaining pasta water if needed, but keep in mind this is a pasta salad and a little more EVOO is yet to come.

Off heat, stir in the tomatoes and extra virgin olive oil. Cover and cool in fridge.

When ready to serve, toss in sliced avocado, feta cheese, chorizo, and cilantro.

Adapted From

Check out all the Club Recipes!

Summer Angel Hair Pasta Salad with Corn and Chorizo | PasstheSushi.comSummer Angel Hair Pasta Salad with Corn and Chorizo |

Want More? Sign up for the FREE weekly email for every recipe and adventure from PtS plus sweet bonus content!

Join the fun on Instagram


  1. says

    I like that you added the sausage and avocado to this dish. My husband wasn’t too keen on it being vegetarian but ended up really liking it. That being said I think next time we will have some sausage and/or shrimp.

  2. says

    The chorizo and avocado sound like an amazing combination!! Love that this is a cold dish too. Sorry I was unable to take part this month (school took over my life!) but I can’t for next month.

Leave a Reply

Your email address will not be published. Required fields are marked *