Take pasta salad to a new level with the bold flavours of tomato and chorizo with rocket and fresh herbs, which can be served cold
- 300g pennette pasta (or other small pasta shapes)
- ½tbsp extra virgin olive oil
- 1tbsp light olive oil
- 1 onion, peeled and finely chopped
- 190g pack cooking chorizo, sliced
- 300g mixed tomatoes, sliced
- juice of ½ lemon
- large handful rocket
- large handful basil leaves, torn
- small handful flat-leaf parsley, finely chopped
With only a few ingredients, this dish is relatively cheap to make and easy to bulk up if you want to make enough for the whole family’s lunches. Plus it’s super quick too – you’ll only need to wait for the pasta and chorizo to cook before tossing in the rest of the ingredients, so it’s a great one to make quickly the night before.
Cook the pasta according to the pack instructions. Drain, toss in the extra virgin olive oil and set aside.
Heat the light olive oil in a frying pan over a medium heat and sauté the onion for 3 minutes or until translucent. Add the chorizo and cook for 3 minutes – turn up the heat slightly to brown. Toss with the pasta, tomatoes, lemon juice and some seasoning, allow to cool slightly, then stir though the rocket and herbs. You can serve it at room temperature or cold – add the rocket and herbs just before serving.
Get the best entertainment news, recipes, fashion, beauty and wellbeing advice for you. For FREE.Sign up