with Mediterranean veg and Greek style cheese
This pretty pasta salad is easy on the eyes, but it's also a treat for your tastebuds. Chorizo, Greek style cheese and beautiful roasted veg comingle in this simple and tasty dish.
Allergens
Utensils
Tags
Aubergine
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Parsley
5 grams
Italian Herbs
1 sachet(s)
Cherry Tomatoes
125 grams
Dried Rigatoni
180 grams
Chorizo
90 grams
Red Wine Vinegar
1 sachet(s)
Greek Style Cheese
100 grams
Oil
1.5 tbsp
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni.
- Trim the aubergine and chop into 2cm cubes.
- Pop the aubergine onto a lined baking tray, drizzle with oil, season with salt and pepper and scatter over half the Italian herbs.
- Toss to coat then roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through cooking.
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
- Halve, peel and chop the onion into wedges.
- Pop the onion, bell pepper and tomatoes onto another lined baking tray.
- Drizzle with oil, season with salt and pepper and scatter over the remaining Italian herbs. Toss to coat.
- Roast on the middle shelf for the final 12-15 mins of aubergine cooking time.
- Meanwhile, when the water is boiling, add the rigatoni then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
- Place a pan over medium-high heat (no oil).
- Once hot, fry the chorizo until it's starting to release its oil, 1-2 mins, then add the red wine vinegar and bring to a simmer.
- Pour the contents of the pan into a large bowl and mix with 1½ tbsp oil (per 2P). Season with salt and pepper.
- Crumble the Greek style cheese into small pieces.
- Roughly chop the parsley (stalks and all).
- Add the pasta to the bowl with the chorizo dressing.
- Mix well to coat then stir through the roasted pepper, tomato, onion, half the cheese, half the aubergine and half the parsley.
- Taste and season with salt and pepper.
- Divide the pasta salad between plates.
- Top with the remaining aubergine, cheese and parsley.
3327
kJ
Energy (kJ)
795
kcal
Energy (kcal)
35.3
g
Fat
14.3
g
of which saturates
87.9
g
Carbohydrate
15
g
of which sugars
2.7
g
Dietary Fiber
33
g
Protein
0
mg
Cholesterol
2.95
g
Salt
