Tomato & chorizo pasta salad
Summer in a bowl – juicy tomatoes, fresh herbs and spicy chorizo
SERVES 4 PREP 10 MINS COOK 10 MINS
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.
456 cals, 17g fat (5.5g saturated), 60g carbohydrates