Warm Chorizo Pasta Salad

Nutrition per serve

Ingredients

• 1pcs capsicum
• 2pcs red onion
• 2pcs chorizo sausages
• 200g penne pasta
• 50g rocket leaves
• 50g feta
• 15ml olive oil
• 10ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. Line an oven tray with foil. Bring a medium saucepan of salted water to the boil for the pasta. Thickly slice the capsicum. Cut the onions into thin wedges. Halve the chorizo lengthwise, then thinly slice.
2. Step 2 — Grill veggies
   Put the capsicum and onion on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and turn to coat. Grill for 12-15 mins until charred and tender.
3. Step 3 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 60ml (¼ cup) cooking water, then drain the pasta.
4. Step 4 — Pan-fry chorizo
   Put the chorizo in a cold large frypan over medium-high heat and cook, stirring often, for 5 mins or until golden. Remove from the pan, reserving the flavoured oil in the pan. Reduce the heat to low. Add the pasta to the pan and toss to coat in the oil.
5. Step 5 — Serve up
   Add the chorizo, rocket, grilled vegetables, reserved pasta water and 2 tsp balsamic vinegar to the pasta. Cook, tossing, for 30 secs or until combined and warmed through. Taste, then season with salt and pepper. Divide the pasta among bowls and crumble over the feta. Enjoy!
6. Step 6 — Make it yours
   A handful of chopped fresh herbs is a delicious addition to this pasta salad – think parsley, basil or mint.

Allergens

Sulfit, Gluten, Wheat, Milch