Saturday, 11 June 2011
Pasta Salad with Chorizo
This is a a light and tasty summer salad that goes with outdoor eating of any kind.
250 g of cooked pasta
250 g cherry tomatoes, quartered
100 g chorizo, halved length-ways, sliced and sautéed, drained on kitchen paper
fresh parsley, chopped
4 tbsp extra virgin olive oil
2 tsp sherry vinegar
freshly ground black pepper
a touch of sea salt
1 tsp Dijon mustard (optional)
1. Mix the olive oil, vinegar, pepper, a little salt and Dijon into a dressing.
2. Mix in the pasta, tomatoes and chorizo.
3. Leave at room temperature for a couple of hours.
4. Sprinkle with chopped parsley and serve.
Add one or two 250 g bundles of pan-fried green asparagus.