Review + Giveaway: D’Orsogna Spicy Chorizo Rainbow Pasta Salad

We are at Week 9 of 10 for lunch recipes created using the D’Orsogna Deli Fresh range and it is time for me to get creative. I have a colourful pasta salad for you that is easy to make and well balanced in flavour and texture. Perfect served warm or cold you will be putting this one on to your list of easy lunches whether it be for home, school or work.

I have used the D’Orsogna Spicy Chorizo Salami, and yes it is a little spicy but when enjoyed in this salad the sweetness from the peas, corn and capsicum cuts through the spiciness making it suitable for the whole family. I have used Vetta Veg Twists pasta in this salad as they cook in 7 minutes, are Low GI (for slow release energy) and are colourful from the natural tomato and spinach.

80gm D’Orsogna Deli Fresh Spicy Chorizo

1/2 Packet Vetta Veg Twists (uncooked amount)

1 1/2 Cups Frozen Corn, Peas and Capsicum

5 Tablespoons Roasted Capsicum with Parmesan Tepenade

1/2 Cup Black Olives, sliced in half (optional)

1. In a large saucepan bring water to the boil, add the pasta and cook for 6 minutes.

2. Add the frozen vegetables and cook for the remaining 1 minute ensuring the pasta is cooked.

3. Drain from the water and place back in the saucepan.

4. Dice the D’Orsogna Deli Fresh Spicy Chorizo and add to the sauce followed by the tepenade.

5. Mix gently ensuring all the pasta is coated in the tepenade.

6. Serve into bowls and top with some sliced black olives.

Serves 4

Enjoy this as a side dish or a main meal.