Tomato & chorizo pasta salad

Sum­mer in a bowl – juicy toma­toes, fresh herbs and spicy chorizo

Woman (UK) - - Recipes -


300g pen­nette pasta (or other small pasta shapes)

1½tbsp light olive oil

1 onion, finely chopped

190g pack cook­ing chorizo, sliced

300g mixed toma­toes, sliced

Juice of ½ lemon Large hand­ful of rocket

Large hand­ful basil leaves, torn Small hand­ful flat-leaf pars­ley, finely chopped

1 cook the pasta ac­cord­ing to the packet in­struc­tions. drain, toss in ½tbsp olive oil and set aside.

2 While the pasta is cook­ing, heat the re­main­ing olive oil in a fry­ing pan. add the onion and cook over a medium heat for 3 mins to soften. add the chorizo, turn up the heat slightly and cook for 3 mins un­til cooked and browned.

3 toss the onion and chorizo with the pasta, toma­toes and lemon juice. sea­son with salt and freshly ground pep­per, al­low to cool slightly then stir through the rocket and herbs.

Per serv­ing:

456 cals, 17g fat (5.5g sat­u­rated), 60g car­bo­hy­drates

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