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Warm Mediterranean Vegetable and Chorizo Pasta Salad

Warm Mediterranean Vegetable and Chorizo Pasta Salad

with Feta

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We love good Vegetable & Chorizo Pasta Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing glutenSulphitesMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 unit(s)

Red Pepper

1 unit(s)

Red Onion

1 bag(s)

Flat Leaf Parsley

½ pot(s)

Italian Style Herbs

1 punnet(s)

Baby Plum Tomatoes

200 grams

Wheat Penne Pasta

(ContainsCereals containing gluten)

60 unit(s)

Chorizo

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 unit(s)

Feta Cheese

(ContainsMilk)

Not included in your delivery

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3109 kJ
Energy (kcal)743 kcal
Fat25.0 g
of which saturates13.0 g
Carbohydrate91 g
of which sugars19.0 g
Protein33 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Saucepan
Bowl
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Bring a large pan of water to the boil with 0.25 tsp salt for the pasta. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 5cm 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).

2

Pop the aubergine onto a 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. Meanwhile, pop the red onion, pepper and tomatoes onto another 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 15 mins of the aubergine cooking time.

3

Once the pan of water has come to the boil, add the penne and cook until tender, 12 mins.

4

Heat a medium frying pan on medium-high heat (no oil.) Once the pan is hot, add the chorizo and stir-fry until it releases its lovely red oil, 1-2 mins. Don't let it take on too much colour! Add the red wine vinegar carefully, bring to a simmer then tip into a large bowl and mix with the olive oil (see ingredients for amounts) and season with salt and pepper. Crumble the feta into chunks.

5

Once the pasta is cooked, drain in a colander then add to the bowl with the chorizo dressing. Mix well to coat then stir through the roasted pepper, tomato, onion, half the feta, half the aubergine and half the parsley. Taste and season with salt and pepper.

6

Divide the pasta salad between your plates. Top with the remaining aubergine, feta and parsley. Enjoy!