Chorizo & sweet piquante pepper pasta salad

Name: Chorizo & sweet piquante pepper pasta salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Essential Fusilli; 400 g jar Peppadew Mild Whole Sweet Piquanté Peppers; 1 tbsp olive oil; ½ tbsp Essential Red Wine Vinegar; 1 tsp clear honey; 2 tsp nonpareille capers, drained and chopped; 100 g Essential Pitted Black Olives, drained and halved; 100 g Waitrose Spanish Chorizo Ring, thinly sliced; 235 g pack ready-washed spinach; 25 g pack basil, leaves roughly torn

Juicy, refreshing and popping with colour, this Spanish-inspired summer salad is the main event at both dinners and lunches – and it’s ready in under 30 minutes.

5 out of 5 stars(2) Rate this recipe

Source of protein1 of your 5 a day

Serves4
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

250g Essential Fusilli
400g jar Peppadew Mild Whole Sweet Piquanté Peppers
1 tbsp olive oil
½ tbsp Essential Red Wine Vinegar
1 tsp clear honey
2 tsp nonpareille capers, drained and chopped
100g Essential Pitted Black Olives, drained and halved
100g Waitrose Spanish Chorizo Ring, thinly sliced
235g pack ready-washed spinach
½ x 25g pack basil, leaves roughly torn

Method

Bring a large saucepan of water to the boil, add the fusilli and boil for 9 minutes.
Meanwhile add 2 tbsp of the liquid from the jar of peppers to a large mixing bowl with the oil, vinegar, honey and capers. Whisk together and season. Drain off the remaining liquid from the jar, then tip the peppers into the bowl along with the olives.
Heat a frying pan over a medium-high heat and add the chorizo, cooking for 5 minutes or until golden and crispy.
Drain the fusilli and add to the mixing bowl, along with the chorizo and any spicy oil released during frying. Toss everything together and leave to cool for 5 minutes. Toss through the spinach and basil and serve immediately.