Cold pasta is a perfect barbecue side dish. Crispy chorizo pieces and fresh arugula add salt and spice to keep you coming back for seconds.
By Simone Van Den Berg
This is a lovely cold pasta, no need to heat, and the chorizo is essential as it gives it a salty kick and a bit of crunch too. Bake it until it is crispy and stir it through the salad at the last minute so it stays crispy.
Serve with some arugula or another leavy salad of your choice and eat away. Also good for a sidedish during a BBQ for instance!
- 150 gr pasta (I prefer a smaller type of pasta)
- 100 gr sweet green peas
- 150 gr chorizo
- 150 gr chery tomatoes
- 120 gr mascarpone
- 2 tbsp tabasco chipotle
- 1 tbsp of olive oil
- ½ or 1 lemon, juiced
- 1 heaped teaspoon of dijon mustard
- handful of arugula
- spring onions
- parmesan cheese (optional)
- Heat a large pot of salted water and cook the pasta according to package instructions. Drain and rinse with cold water, leave to cool
- Chop your chorizo into smaller bits and heat a frying pan on medium. Bake the chorizo until crispy and leave to drain on kitchen paper.
- Cut your cherry tomatoes into quarters and put into a large bowl. Add the cooled pasta to the bowl as well.
- Quickly cook your frozen peas until they are thawed, drain, rinse and add to the bowl as well.
- Make a sauce by adding the mascarpone, tabasco chipotle, olive oil, lemon juice and dijon mustard together and stir well. Taste and add seasoning where needed. I ended up using about ¾ of the lemon so just check if it's to your taste. When you're ready to serve add the chorizo in and mix it through.
- Plate it up by using a bit of arugula, put the salad on top, sprinkle with some spring onions and parmesan cheese if you want and eat away!