I admit, I was being a little lazy when I whipped up this recipe. I wanted a delicious pasta dish (yes, if you’ve followed all of my recipes you will have noticed that pasta is probably my favorite thing to make) that didn’t require more cooking time – as I had leftover boiled pasta from another night. For me, the attraction to pasta is it’s versatility and the creativity I can unload towards the pasta dishes I create are endless.
Here’s my take on the classic pasta salad:
If you don’t eat pork, please substitute the chorizo for turkey or chicken sausage.
What you’ll need:
- any kind of pasta
- grainy mustard
- canned anchovies
- fresh baby tomatoes
- oregano seasoning
- rosemary seasoning
- chili powder
- pink salt
- ground pepper
- fresh red chili
- Juice from half a lemon
- virgin olive oil
- diced broccoli
- diced carrots
Or you can use any salad friendly veggies that you’d like. Broccoli and carrots was what I had in my fridge at the time, so that’s what I used.
How to make it:
- Boil a pot of water. Add salt and olive oil to the water. Add your pasta in and cook until al dente.
- Boil a pot of water. Add the barley in. Cook until puffed and soft. The resulting texture sure feel like chewy rice. Drain the barley. (Tip: Keep the water and add lemon slices and manuka honey into the barley water. Store in the fridge for a refreshing, cooling, and nutritious drink).
- Add the chorizo, anchovies, oregano, rosemary, chili powder, fresh chili, ground pepper, pink salt, half a lemon juice into a food processor. Pulse a couple of times, until mixture is well mixed.
- Add virgin olive oil and a teaspoon of grainy mustard into the mix and pulse until well mixed.
- Place the pasta, barley, and veggies into a bowl. Add the chorizo and anchovies mixture into the bowl and toss well.
Sprinkle some fresh oregano if you have them handy. Happy munching!