Penne pasta salad, tomatoes, chorizo and fresh scallions

1. Cook the pasta for the time indicated on the package.

2. Wash tomatoes, dry and cut them in half. Wash the fresh scallions and slice them. Wash and drain the arugula.

3. Cut the chorizo into small pieces.

4. Use a colander to drain pasta and refresh them with cold water.

5. Mix in a bowl the pasta with prepared vegetables and chorizo. Sprinkle arugula. Drizzle with olive oil and balsamic vinegar.

6. Divide evenly the pasta in 6 small plates or bowls, with some tomatoes, chorizo, scallions and capers. Garnish with arugula. Drizzle with olive oil and balsamic vinegar. Season with salt and fresh ground pepper. Serve chilled.

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