Non-rhyming Chorizo Pasta Salad with Courgette and Tomatoes

What rhymes on Chorizo? I don't have a clue!
Yes, I could think hard about it, but I'm not the rhyming type. Good, fine, if you insist. I have a try:

Do you love a good chorizo?
Why not have it with tomato!

You see what I meant? Then let us rather cook with chorizo. Many moons ago, while I was on ... better not tell you ... well, I watched television and they were doing these pasta salads, looking for the best one. Somehow I roughly memorized how to do it.
Nevertheless, this one is going to be a bit different, for courgette wasn't on the list back then with this pasta salad and above that, I don't claim that the following is the best one, but I like it.

Anyway, if you have a peek below at the ingredients, you'll see chorizo and feta. Since I love those, the result must be something, I thoroughly enjoy. Let's go for it!

What to put in:

400 g of pasta (what about fussilli)

100 g Chorizo

Half a medium sized courgette or one small

A few cherry tomatoes

Olive oil
Sherry vinegar

100 g feta cheese

Salt

Pepper

One shallot

A few leaves of mint (if appreciated)

How you maybe achieve it:

Cook the pasta according to the instructions of the packaging, rinsing it afterwards with cold water.
Heat up a splash of olive oil in a pan and add the chorizo, which you have cut into small pieces beforehand according to your own personal desire.
Cut the tomatoes into eight pieces each and put them in a sieve. Salt them with a lot of salt. This should bring out the sweetness of the tomatoes and make some of the water from the tomatoes to be removed (or something like that).
When the chorizo pieces have gotten crispy, transfer them to a paper towel and pat them a bit dry. Afterwards put the pieces to a bowl.
In the same pan, where the chorizo pieces where just a moment before, put in the courgette, which, once again, have cut into pieces (or sliced?). Hm, I have cut it in the same way as the chorizo. I don't know, how you want it. Thin slices might be cool as well. Whatsoever you decide to do, fry the courgette and ... have a guess ... transfer them from the pan to a paper towel to ... yep ... get rid of some of the fat.
As to the feta, I suggest to cut it into small cubes ... not tiny ... small.
Let me just think for a moment ...
... Now you can put everything together. Season with as much pepper as you need (be careful, when you take too much, no one might like to eat it anymore). Drizzle over some olive oil and sherry vinegar and mix through gently (whatever that is). Garnish with some mint leaves. Then you can eat it, share it, put it in the fridge and eat another day, or ... you know what to do!

You could throw into the conversation the point that we already had some courgette a few days ago. Yes! I had it every single day ... leftover Rosemary and Courgette Quiche and ... I tried a recipe from the book Two Greedy Italians eat Italy. It is called zucchini e pomodori al forno and looked like this ...

Apart from that, I still have some courgette left. So what else is on the menu? Time will tell. Or what is your favourite courgette recipe?