Warm Chorizo Pasta Salad with Red Pesto Dressing
Warmer weather calls for fresh, vibrant dishes, and this spiral pasta salad with chorizo and red pesto in the ultimate crowd pleaser. Packed with smoky chorizo, sweet roasted capsicum, peppery rocket and juicy bursts of fresh tomato, every bite is full of bold flavour.
Perfect for sharing at a BBQ or whipping up for an easy midweek meal, it’s a dish that brings everyone to the table. Quick to prepare and bursting with colour, it’s as much a feast for the eyes as it is for the tastebuds.
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serves6people
Ingredients
For Pesto
Method
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Into a pot of boiling salted water, cook the pasta as per packet instruction.
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To make the pesto combine capsicum, cashews, chilli, garlic, parmesan, paprika, and olive oil. Blend until smooth, season to taste and set aside.
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In a non-stick pan, fry chorizo from cold to render out fat until each side is lightly browned. Add onion and cook for 2 minutes.
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Add fresh capsicum and cook for a further 3 minutes.
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Drain pasta and rinse under cold running water until it is at room temperature.
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To assemble the salad, combine pasta, pesto, tomato, rocket, cooked chorizo, onion and capsicum and stir to combine.
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Transfer to a serving bowl and garnish with rocket.
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Serve and enjoy with friends and family!
