Are you ready to tantalize your taste buds with a burst of vibrant flavors? Dive into the world of Mexican cuisine with our irresistible Chorizo Roasted Veggie Pasta Salad! This dish combines the hearty goodness of pasta with spicy chorizo and a medley of roasted vegetables, creating a culinary experience that’s both satisfying and refreshing. Perfect for a quick weeknight dinner or a delightful addition to your next gathering, this recipe will have everyone asking for seconds. Get ready to impress your friends and family with a dish that’s not only delicious but also incredibly easy to make!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 chorizo sausage, sliced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 1 chorizo sausage, 1 bell pepper, 1 zucchini, 1 cup of cherry tomatoes, 2 tablespoons of olive oil, salt, pepper, and fresh parsley for garnish.
- Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and set aside.
- While the pasta is cooking, prepare the vegetables. Dice the bell pepper and zucchini, and halve the cherry tomatoes. Set them aside in a mixing bowl.
- In a skillet over medium heat, add the sliced chorizo sausage. Cook for about 5 minutes, stirring occasionally, until the chorizo is browned and slightly crispy. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the pan.
- Add the diced bell pepper and zucchini to the same skillet with the chorizo fat. Sauté for about 5 minutes until they start to soften.
- Transfer the sautéed vegetables to a baking sheet. Add the halved cherry tomatoes to the sheet as well. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss everything together to coat evenly.
- Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- Once the pasta and roasted vegetables are ready, combine them in a large bowl. Add the cooked chorizo and mix gently to combine all the ingredients.
- Taste the pasta salad and adjust the seasoning with additional salt and pepper if needed.
- Before serving, garnish the pasta salad with freshly chopped parsley for a burst of color and flavor.
- Serve the Chorizo Roasted Veggie Pasta Salad warm or at room temperature, and enjoy your delicious Mexican-inspired dish!
Tips
- Pasta Perfection: For the best texture, cook your pasta just until al dente. This will help it hold up better when mixed with the roasted veggies and chorizo.
- Chorizo Choice: Use high-quality chorizo for maximum flavor. If you prefer a milder taste, opt for Spanish chorizo, while Mexican chorizo offers a spicier kick.
- Veggie Variations: Feel free to customize the vegetables based on what you have on hand or your personal preferences. Bell peppers, zucchini, and cherry tomatoes are just the beginning—try adding corn, asparagus, or even spinach!
- Roasting Tips: Make sure to spread the vegetables out on the baking sheet to ensure they roast evenly and get that lovely caramelization. Stir them halfway through to promote even cooking.
- Garnish for Greatness: Don’t skip the fresh parsley! It adds a beautiful pop of color and a fresh flavor that brightens the dish.
- Serve It Right: This pasta salad is delicious warm, but it can also be served at room temperature, making it a fantastic option for potlucks or picnics.
- Storage Savvy: If you have leftovers, store them in an airtight container in the fridge. The flavors will meld together even more, making for an even tastier meal the next day!
Nutrition Facts
Calories: 226kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
