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Chorizo & sweet piquante pepper pasta salad
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.
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
1/2 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.
Cook’s tip
Add even more flavour to this salad by scattering some manchego cheese shavings over the top.
And to drink...
Tierra Sagrada Tinto Organic, La Mancha, Spain (75cl), is brimming with strawberry and blackcurrant flavours, with gentle notes of spice.
