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Chorizo, Cherry Tomato & Fusilli Salad with Red Pesto & Crumbly Cheese

Chorizo, Cherry Tomato & Fusilli Salad with Red Pesto & Crumbly Cheese

Quick Prep | Ready in 15 | Serves 2

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Got fifteen quick minutes to give this lunch idea a go? Whip up a pasta salad like no other, filled to the brim with mildly spiced chunks of chorizo, a burst of sweetness from the fresh cherry tomatoes and a rich red pesto stirred through to bring it all together. Top it off with some crumbly cheese and go for gold!

Allergens:GlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

fusilli

(ContainsGlutenMay be presentSoy)

1 packet

mild chorizo

1 punnet

cherry tomatoes

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 bag

baby spinach leaves

1 block

Greek salad cheese/feta cheese

(ContainsMilk)

Not included in your delivery

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3405 kJ
Fat39.7 g
of which saturates13.4 g
Carbohydrate76.9 g
of which sugars6.3 g
Protein34.3 g
Sodium1154 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Add the boiled water to a medium saucepan. Cook the fusilli in the boiling water until ‘al dente’, 11 minutes. Drain and return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2

While the fusilli is cooking, roughly chop the mild chorizo. Heat a large frying pan over a high heat with a small drizzle of olive oil. Cook the chorizo, tossing, until golden, 4-6 minutes.

3

While the chorizo is cooking, halve the cherry tomatoes.

4

When you're ready to pack lunch, stir the red pesto, chorizo, cherry tomatoes and baby spinach leaves through the cooked fusilli, then season with salt and pepper. Divide the pasta between two microwave-safe containers and crumble over the cheese. Refrigerate. At lunchtime, heat in the microwave until piping hot, 2-3 minutes.