Ingredients:

  • 1 pound (450g) pasta (penne, fusilli, or rotini work well)
  • 1 tablespoon (15ml) olive oil
  • 6 ounces (170g) chorizo, diced
  • 1 red bell pepper, diced
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • ½ cup (75g) pitted Kalamata olives, halved
  • 4 ounces (115g) feta cheese, crumbled
  • ¼ cup (30g) fresh parsley, chopped
  • ¼ cup (30g) fresh mint, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice (about 1 ½ lemons)
  • 1 tablespoon (15ml) Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chorizo and cook until browned and crispy, about 5-7 minutes. Remove from skillet and set aside to drain on paper towels.
  3. In the same skillet, sauté the diced red bell pepper until slightly softened, about 3-4 minutes.
  4. In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, oregano, red pepper flakes (if using), salt, and pepper.
  5. In a large mixing bowl, combine the cooked pasta, cooked chorizo, sautéed bell pepper, drained chickpeas, Kalamata olives, feta cheese, parsley, and mint.
  6. Pour the lemon-herb dressing over the pasta salad and toss gently to coat.
  7. For best flavour, chill the pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld together.