Chorizo, feta and olive pasta salad

This is a tasty little recipe that was inspired by a packet of special edition crisps I saw in my local supermarket XD

Ingredients

  • 250g small pasta — conchigliette (small shells) would be ideal
  • 1 x 225g chorizo ring
  • 1 jar black olives in brine (~190g drained weight)
  • 200g block feta
  • spring onions and garlic cloves, more or less ad lib
  • light mayonnaise (optional)
  • misc. green veg (to serve)

Instructions

  1.  Slice the chorizo into half-centimetre thick slices and roughly chop the garlic and spring onions (if using). Dice the feta and place it into a bowl large enough to hold all the ingredients.
  2.  Heat the slices of chorizo in a frying pan over a medium heat until they start to exude their own oil.
  3.  If you’re using the garlic and/or spring onions, add them at this point and cook gently until they’re soft. Either way, you want the chorizo to be cooked through as well.
  4.  Pour the chorizo mixture into the bowl with the feta.
  5.  Thoroughly drain the olives and add them to the bowl with the feta and chorizo.
  6.  Cook the pasta according to the packet instructions. Drain it thoroughly and add it to the bowl with the other ingredients.
  7.  Stir all the ingredients together until well combined. If you’re feeling really gutsy, add a couple of dollops of light mayo and stir until it thinly coats the rest of the salad. It’s not strictly necessary, though, because the dish is fairly rich without.
  8.  Serve with green veg for fibre and colour contrast. If you’re feeling posh, you can use large lettuce leaves as serving dishes!
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