Jo Pratt's Pasta Salad with Chorizo, Tomatoes and Rocket

Pasta is a great alternative to sandwiches. I love the spicy combination of the sausage and fiery rocket

Method

Cook the penne in boiling salted water until al dente.
Heat a drop of olive oil in a large frying pan and fry the chorizo until crisp.
Add the tomatoes, chilli flakes and balsamic vinegar. Cook briefly until the tomatoes are starting to break down. Drain the pasta, return to the pan and add the chorizo mixture, along with the tapenade and freshly ground black pepper.
Toss together until everything is mixed. Leave to cool, then add the rocket leaves and transfer to a couple of sandwich boxes.
Keep in the fridge until needed, and give everything a mix before eating.

Ingredients

Black Olive Tapenade 2tbsp
Balsamic Vinegar 2tsp
Pinch Dried Chilli Flakes
Cherry Tomatoes, Halved 200g
Thin Sliced Chorizo, Cut In ½ 100g
Olive Oil
Penne Pasta 200g
Rocket Leaves 50g

Hints 'n' Tips

TOP TIP: This recipe is just as tasty served hot for your evening meal – make double so you can have the leftovers for lunch the next day

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