Spanish Pasta Salad with Chorizo, Piquillo Peppers, and Pickled Onion

seriouseats.com

Darwin

½ medium yellow onion, finely diced (about ½ cup)

¼ cup sherry vinegar

1 pound small pasta, such as fideuà (see note), macaroni, or ditalini

Kosher salt

¼ cup extra-virgin olive oil, plus more for drizzling

6 ounces Spanish chorizo (about 2 sausages), diced

4 medium cloves garlic, minced (about 4 teaspoons)

¼ cup chopped roasted or grilled piquillo peppers from 1 (12-ounce) brine- or oil-packed jar

⅓ cup chopped parsley leaves and tender stems (about ½ bunch)

2 scallions, thinly sliced on the bias

2 to 3 teaspoons zest from 1 lemon

Freshly ground black pepper

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