Warm Mediterranean Vegetable and Chorizo Pasta Salad

Name: Warm Mediterranean Vegetable and Chorizo Pasta Salad with Feta
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 1 Bell Pepper; 200 Penne Pasta; ½ Dried Italian Herbs; 100 Feta Cheese; 125 Baby Plum Tomatoes; 12 Red Wine Vinegar; 60 Chorizo; 1 Aubergine; 1 Flat Leaf Parsley; 1 Red Onion; Olive Oil

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:

Schwefeldioxide und Sulfite

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

200

Penne Pasta

Dried Italian Herbs

100

Feta Cheese

125

Baby Plum Tomatoes

Red Wine Vinegar

(Contains: Schwefeldioxide und Sulfite)

Chorizo

Aubergine

(May contain traces of: Sellerie)

Flat Leaf Parsley

Red Onion

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)743 kcal

Energy (kJ)3109 kJ

Fat25 g

of which saturates13 g

Carbohydrate91 g

of which sugars19 g

Protein33 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Medium Saucepan

•Bowl

•Grill Pan

•Plate

Instructions

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).

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.

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

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.

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.