Chorizo and Veggie Orzo Pasta Salad

Steps

1. a large pot of salted water to the boil.
2. Cook orzo in pot of boiling water for 6–7 minutes, until just cooked through. Drain orzo and return to pot with a drizzle of oil to prevent sticking.
3. While orzo cooks, heat a drizzle of oil in a large fry-pan on high heat. Cook onion and capsicum for 3-4 minutes, until tender.
4. While onion and capsicum are cooking, cut cherry tomatoes in half and cut courgette in half lengthways then slice 1cm. Crumble chorizo into pan and cook for 3-4 minutes, until starting to brown, breaking chorizo up with a wooden spoon as it cooks.
5. Add courgette to pan and cook for about 2 minutes. Add tomatoes and cook a further 1 minute, until tomatoes are just starting to soften and courgette is just tender. Remove from heat.
6. Roughly chop baby spinach leaves and add to pot with orzo. Add chorizo and veggies to pot with orzo and mix gently to combine. Squeeze over lemon juice and season with salt and pepper.
7. divide chorizo and veggie orzo pasta salad between plates, crumble over feta cheese and squeeze over remaining lemon wedges (if using).