Colorful Pasta Salad with Cheesy Chorizo Crumble

1.In a large mixing bowl, combine the shredded carrots, halved cherry tomatoes, cooked pasta, cooked rice, sliced chorizos, diced ham, shredded raclette cheese, drained tuna, corn kernels, and chopped hard-boiled eggs.

Making the Dressing In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

3.Pour the dressing over the salad ingredients in the large mixing bowl and toss gently to coat everything evenly.

4.Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

5.Before serving, sprinkle the chopped fresh parsley and sliced chives over the salad as a garnish.

6.For extra flavor, you can add olives and bell peppers as optional toppings.