Mediterranean Style Veg and Chorizo Pasta Salad
with Greek Style Salad Cheese
A customer favourite, this Mediterranean Style Veg and Chorizo Pasta Salad is a tried-and-tested recipe that always wins with a crowd.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
1
Bell Pepper
(May contain Celery)
1
Red Onion
1
Flat Leaf Parsley
1
Italian Style Herbs
125
Baby Plum Tomatoes
180
Penne Pasta
(Contains Cereals containing gluten)
60
Chorizo
12
Red Wine Vinegar
(Contains Sulphites)
100
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1.5
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large pan of water to the boil with 1/4 tsp salt for the pasta.
Trim the aubergine, then cut into roughly 3cm pieces. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks.
Halve, peel and cut the onion into wedges. Roughly chop the parsley (stalks and all).
Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then scatter over half the Italian herbs. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the onion, pepper and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then scatter over the remaining Italian style herbs. Toss to coat, then spread out in a single layer.
When the aubergine has 15 mins left, roast on the middle shelf for the remaining time.
When your pan of water is boiling, add the penne and bring back to the boil.
Cook until tender, 12 mins.
Meanwhile, heat a medium frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it releases its oils, 1-2 mins.
Carefully add the red wine vinegar to the pan and bring to a simmer, then transfer everything into a large bowl.
Mix in the olive oil for the dressing (see pantry for amount) and season with salt and pepper.
Once the pasta is cooked, drain in a colander, then add to the bowl of chorizo dressing. Mix well to coat.
Stir through the roasted pepper, tomato and onion, then add half the roasted aubergine and half the parsley.
Crumble in half the Greek style salad cheese, gently stir together, then taste and season with salt and pepper.
Share the pasta salad between your plates. TIP: Pop into your fridge to chill at this stage if you'd prefer it cold!
Top with the remaining aubergine, Greek style salad cheese and parsley to finish.
Enjoy!
