Chorizo Roasted Pepper Pasta Salad

• Pasta(320 g)
• Chorizo(250 g)
• Bell pepper(2)
• Red Onion(1)
• Black Olives(80 g)
• Feta(120 g)
• Flat Leaf Parsley(15 g)
• Olive oil(3 tbsp)
• Dijon Mustard(1 tbsp)
• Vinegar(2 tbsp)
• Lemon(1)
• Garlic(1 clove)
• Dried Oregano(1 tsp)
• Black pepper(½ tsp)
• Salt(½ tsp)

Method

1. 1

   Bring a large pot of water to the boil. Cook {Pasta} until just tender according to the pack, then drain and spread out briefly so it cools slightly instead of steaming.

   ~10 min

2. 2

   While the pasta cooks, slice the {Bell pepper} and {Red Onion}, roughly chop the {Olives}, crumble the {Feta}, chop the {Fresh parsley}, and finely grate the {Garlic}.

   ~10 min

3. 3

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the sliced {Bell pepper} and {Red Onion} and cook until softened and lightly golden at the edges, about 8 minutes. Transfer to a large bowl.

   ~8 min

4. 4

   Add the {Chorizo} to the same pan and cook, stirring often, until the slices are glossy and lightly crisped, about 5 minutes.

   ~5 min

5. 5

   In the bowl, whisk the remaining {Olive oil}, {Dijon Mustard}, {Vinegar}, juice and zest from {Lemon}, {Garlic}, {Oregano}, {Black pepper}, and {Salt}. Add the cooked pasta, peppers, onion, chorizo, {Olives}, most of the {Feta}, and most of the {Fresh parsley}. Toss until everything is evenly coated.

   ~3 min

6. 6

   Serve warm or at room temperature, scattered with the remaining {Feta} and {Fresh parsley}.

   ~2 min