Bring this Spanish-inspired pasta salad to your next BBQ, and it’s guaranteed to be the star on the buffet! Le Moulin Casarecce pasta is cooked in a saffron-infused chicken stock, and then paired with smoky chorizo, peas, peppers and a dollop of punchy aïoli. Totally addictive! (Oh, and it can even be eaten hot – I’ve pan-fried leftovers and it’s just amazing!)
250g Le Moulin Casarecce pasta
500ml hot chicken stock
50ml water
A pinch saffron threads
2 tbsp olive oil
130g frozen peas
120g chorizo
A squeeze of lemon juice
150g roasted peppers, from a jar
60g pitted green or black olives
1 tbsp capers
2 tbsp parsley, chopped
1 tbsp mint, chopped
2 tbsp sherry vinegar
salt and pepper
a few dollops of Aïoli, to serve
Serves 4 – Prep: 30 mins – Cooling: 30 mins
Put the Casarecce pasta, hot chicken stock, water and the saffron threads into a saucepan and bring to the boil. Cook for approximately 9 minutes, stirring from time to time, until all the liquid has been absorbed and the pasta is al dente.
Put the pasta into a salad bowl, mix with 1 tablespoon of olive oil and set aside to cool for 30 minutes.
Meanwhile, cook the peas in boiling salted water for approximately 3 minutes. Drain and run under a cold tap, then put add to the pasta in the bowl.
Remove the skin from the chorizo and cut into into slices. Fry the chorizo in a dry frying pan until the fat starts to ooze out. Add a good squeeze of lemon juice and fry until the chorizo starts to brown and turn crispy. Add the chorizo and its juices to the bowl with the pasta.
Cut the peppers into strips, chop the olives and add both to the bowl with the capers, chopped herbs and sherry vinegar.
Toss to combine, and adjust the seasoning with salt and pepper.
Serve each portion of pasta salad with a dollop of aïoli.
