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Heat the oil in non-stick frying pan and sauté the chorizo for 2-3 minutes until fragrant and oily then add the diced onion and capsicum and sauté a further 2-3 minutes until tender.
In a large bowl combine the pasta with the cooked chorizo mix and toss with the sliced spinach.
In a jug or jar combine the yogurt, paprika, chili flakes, herbs, garlic, lemon, salt and pepper and mix well. Toss with the pasta ingredients.
Serve in shallow bowls with olives on the side.
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