warm pasta salad

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This is an easy one dish dinner that my wife and I like to have every now and then. Use this recipe more as a guide to create your own warm pasta salad meals.
Servings:
4
Preparation Time:
1 hour
Tools
  • 4 qt. pot w/ lid
  • collander
  • knife and cutting boards
  • large bowl
  • wok
  • spatula

Ingredients

  • 3 qt. water
  • 1 T. kosher salt
  • 1/2 lb. cooked pasta

  • 1 onion
  • 1 carrot
  • 1 bell pepper
  • 1 rib celery
  • 1 stalk broccoli
  • 1 bunch green onions
  • 2 cloves garlic
  • 4 oz. smoked chorizo
  • 1/4 c. pumpkin seeds
  • 2 oz. stock or broth

  • 3 T. olive oil
  • 1 t. kosher salt
  • 1/4 t. fresh ground black pepper
Cooking Instructions
  1. Cook the pasta in boiling salted water and drain it into the collander one minute before it would be considered done. You want the pasta to be a little bit more firm than al dente. (Actual time varies depending on the type and shape of your pasta - read the package directions.)
  2. While the pasta is cooking clean and slice the onion, carrot, bell pepper, celery, and broccoli into pieces about the same size as the cooked pasta. The vegetables will be added to the wok in this order.
  3. Slice the white part of the green onions, diagonally, about 1/4" thick and chop the green parts into 1/2" to 3/4" lengths. Keep whites and greens separate.
  4. Slice the garlic very thin (or crush and mince if you want a stronger garlic flavour). Split the sausages in half length-wise and then slice them very thin.
  5. Start heating the wok over a medium heat (not too hot since you are frying with olive oil) and add 1 T. of the olive oil after a minute.
  6. When the oil starts to shimmer, carefully add the onion and some of the kosher salt and cook until the onion starts to take on a bit of colour.
  7. Add the carrot and a pinch more salt and cook until the carrot starts to take on a bit of colour.
  8. Add the bell pepper, celery, broccoli, and a bit more salt and cook until the broccoli turns bright green.
  9. Add the white parts of the green onions. Cook for one more minute and empty all of the vegetables into the large bowl.
  10. Turn the heat down to medium-low then add the other 2 T. of the olive oil along with the garlic and smoked chorizo and cook until some of the garlic just starts to turn golden. (If the wok is too hot at this point, the garlic will burn.)
  11. Add the pumpkin seeds and toast until they take on a little colour. Then add the stock and dump in the cooked pasta and vegetables and stir to coat with the seasoned oil.
  12. Stir in the rest of the green onions. Heat through and serve topped with grated parmesean cheese and a squeeze of lemon.
Notes
Experiment with different types of sausages, smoked meats, or marinated tofu.
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