Chorizo, tomato and rocket pasta salad

  • 20 mins cooking
  • Serves 4
  • Print


Chorizo, tomato and rocket pasta salad
  • 375 gram (12 ounces) fettuccine
  • 1/4 cup (40g) pine nuts
  • 1 (170g) cured chorizo sausage, chopped coarsely
  • 1 clove garlic, crushed
  • 2 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon lemon juice
  • 250 gram (8 ounces) buffalo mozzarella, torn into small pieces
  • 1/2 cup (75g) drained sun-dried tomatoes in oil, halved
  • 100 gram (3 ounces) baby rocket leaves (arugula)
  • 1/2 cup (40g) flaked parmesan


Chorizo, tomato and rocket pasta salad
  • 1
    Cook pasta in a large saucepan of boiling water until just tender, drain.
  • 2
    Meanwhile, toast nuts in a dry medium frying pan, over high heat, stirring constantly, for 1 minute or until golden brown. Remove from pan immediately.
  • 3
    Cook chorizo in same pan over high heat until browned. Drain on absorbent paper.
  • 4
    To make dressing, combine garlic, oil and juice in a small bowl, season to taste.
  • 5
    Place pasta, nuts and chorizo in a large bowl with dressing, mozzarella, tomato and rocket, toss gently to combine. Season to taste. Serve pasta sprinkled with parmesan.


You may need only half a clove of garlic in the dressing depending on the strength of the garlic.

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