Chorizo, Vegetable and Orzo Pasta Salad

Steps

1. Bring a large pot of salted water to the boil. Prepare vegetables. Cook orzo pasta in pot of boiling water for 6-7minutes, until just tender. Drain and return to pot with a drizzle of oil to prevent sticking.
2. While orzo cooks, heat a drizzle of oil in a large frypan on high heat. Cook onion and capsicum for 3-4 minutes, until tender.
3. Add chorizo and cook for 3-4 minutes, breaking chorizo up with a wooden spoon as it cooks, until starting to brown.
4. While chorizo cooks, dice tomato 1cm; cut courgette in half lengthways then slice 1cm; roughly chop baby spinach.
5. Add courgette and tomatoes to pan and cook for 1-2 minutes, until tomatoes are starting to soften and courgette is just tender. Remove from heat and gently toss through cooked orzo, spinach and lemon juice until combined. Season to taste.
6. To serve, divide chorizo vegetable and orzo pasta salad between plates. Sprinkle over feta and serve with a lemon wedge on the side, if desired.