Chorizo Pasta Salad - cooking recipe

Ingredients

2 cups small shell pasta
12 ounces chorizo sausage, casings removed (Mexican-style, the kind you can crumble)
3 garlic cloves, minced
2 tablespoons white wine vinegar or 2 tablespoons apple cider vinegar
1/3 cup olive oil
1/2 cup salsa, fresh is preferred but you can use prepared
1 cup red bell pepper, chopped
1/2 cup poblano chiles or 1/2 cup anaheim chili, chopped
2 cups canned black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
1/4 cup queso fresco, crumbled

Preparation

Cook pasta according to package directions. Drain and rinse.
Crumble chorizo into small skillet and cook over medium heat 6-8 minutes or until browned, breaking up meat into small chunks with a spoon.
Add garlic and cook 1 minute. Remove from heat.
Put vinegar in a medium serving bowl.
Whisk in oil in a steady stream until incorporated.
Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta.
Chill until serving.
Top with queso fresco and serve.