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