Pasta Salad with Chorizo
Cook pasta according to package directions in a pot with plenty of salted water, drain, rinse with cold water, drain in a colander and mix in a bowl with olive oil. Rinse arugula, trim and shake dry.
Rinse cherry tomatoes and cut in half. Rinse scallions, trim and cut into 3 cm (approximately 1 inch) long pieces. Slice chorizo. Peel garlic and cut into thin slices.
Heat a non-stick frying pan and fry chorizo on all sides until lightly browned. Add garlic and scallions, deglaze with white wine and simmer for 2-3 minutes while stirring.
Allow pan contents to cool slightly, add to the bowl and mix with cherry tomatoes, vinegar, capers and pasta and season with salt and pepper. Arrange pasta mixture on plates and serve garnished with arugula.