Description
Cold pasta salad, perfect for a BBQ.
Crispy chorizo and peppery arugula add a delicious bite.
Ingredients
Units
Scale
- 5 oz (150 g) pasta
- 3 oz (100 g) sweet green peas
- 5 oz (150 g) chorizo
- 5 oz (150 g) chery tomatoes
- 4 oz (120 g) mascarpone
- 2 tbsp tabasco chipotle
- 1 tbsp olive oil
- 1/2 or 1 lemon, juiced
- 1 heaped teaspoon dijon mustard
- handful arugula
- spring onions
- parmesan cheese
Instructions
- Heat a large pot of salted water and cook the pasta according to package instructions. Drain and rinse with cold water, and leave to cool.
- Chop the chorizo into smaller bits. Heat a frying pan over medium heat. Bake the chorizo until crispy and drain on kitchen paper.
- Cut the cherry tomatoes into quarters and put them into a large bowl. Add the cooled pasta to the bowl.
- Quickly cook the frozen peas until thawed. Drain, rinse, and add them to the bowl.
- Make a sauce by adding the mascarpone, tabasco chipotle, olive oil, lemon juice, and Dijon mustard together. Stir well. Taste and add seasoning as needed.
- When ready to serve, add the chorizo and mix it in.
- Plate the pasta salad on a bed of arugula. Sprinkle with spring onions and Parmesan cheese (optional).
Notes
- For optimal flavor, use high-quality, fresh mascarpone cheese.
- To prevent the pasta salad from becoming soggy, add the dressing just before serving.
- Substitute pancetta or cooked Italian sausage for the chorizo for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 80