CHORIZO PASTA SALAD


Prep time: 15 minutes

Cook time: 20 minutes

Serves: 5

 

Ingredients

200 g Barilla Rigatoni pasta

1 sweet potato, peeled and diced (1 cm pieces)

½ red onion, peeled and quartered (for baking)

1 chorizo sausage, sliced

1 zucchini, sliced into rounds

½ red onion, finely chopped

6 cherry tomatoes, cut into quarters

70 g Maria Island Tasmanian Fetta, roughly chopped

Juice of ½ lemon

1 tablespoon parsley, roughly chopped

1 tablespoon basil, roughly chopped

1 pinch of salt

 

Method

 

Step 1

Heat oven to 180 degrees Celsius

 

Step 2

Place the sweet potato and ½ of the onion on a baking tray and drizzle with olive oil

Bake in the oven until tender

 

 

Step 3

Cook the pasta in boiling water for 10 minutes

Drain and rinse under cold water

 

Step 4

Sauté the chorizo in a frypan for 5 minutes

Remove from the heat. Keep any oil in the frypan for the dressing

 

Step 5

Add the zucchini, onion and tomatoes to a large mixing bowl

Add the pasta, chorizo and fetta

Add the baked sweet potato and onion and mix together

 

Step 6

Add the lemon juice to the frypan and mix with the oil

Pour over the salad

 

Step 7

Place the salad onto a serving dish and season with salt to serve

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