Warm Double Chorizo Pasta Salad
with Mediterranean veg and Greek style cheese
This pretty pasta salad is easy on the eyes, but it's also a treat for your tastebuds. Chorizo, Greek style cheese and beautiful roasted veg comingle in this simple and tasty dish.
Tags:
Family Friendly
Allergens:
Wheat
•Sulphites
•Milk
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Aubergine
1 unit(s)
Bell Pepper
1 unit(s)
Onion
5 grams
Parsley
1 sachet(s)
Italian Herbs
125 grams
Cherry Tomatoes
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
180 grams
Chorizo
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
100 grams
Greek Style Cheese
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3971 kJ
Energy (kcal)949 kcal
Fat47.1 g
of which saturates18.6 g
Carbohydrate89.7 g
of which sugars15.6 g
Dietary Fiber2.7 g
Protein43.2 g
Cholesterol0 mg
Salt4.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Colander
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni.
- Trim the aubergine and chop into 2cm cubes.
- Pop the aubergine onto a lined baking tray, drizzle with oil, season with salt and pepper and scatter over half the Italian herbs.
- Toss to coat then roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through cooking.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
- Halve, peel and chop the onion into wedges.
- Pop the onion, bell pepper and tomatoes onto another lined baking tray.
- Drizzle with oil, season with salt and pepper and scatter over the remaining Italian herbs. Toss to coat.
- Roast on the middle shelf for the final 12-15 mins of aubergine cooking time.
3
- Meanwhile, when the water is boiling, add the rigatoni then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
4
- Place a pan over medium-high heat (no oil).
- Once hot, fry the chorizo until it's starting to release its oil, 1-2 mins, then add the red wine vinegar and bring to a simmer.
- Pour the contents of the pan into a large bowl and mix with 1½ tbsp oil (per 2P). Season with salt and pepper.
- Crumble the Greek style cheese into small pieces.
- Roughly chop the parsley (stalks and all).
5
- Add the pasta to the bowl with the chorizo dressing.
- Mix well to coat then stir through the roasted pepper, tomato, onion, half the cheese, half the aubergine and half the parsley.
- Taste and season with salt and pepper.
6
- Divide the pasta salad between plates.
- Top with the remaining aubergine, cheese and parsley.
