Chorizo & Roasted Veggie Pasta Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, toss together the chopped vegetables with olive oil, salt, and pepper.
• STEP 3.Spread the vegetables evenly on the prepared baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 4.While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
• STEP 5.In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette dressing.
• STEP 6.In a large mixing bowl, combine the cooked pasta, roasted vegetables, chorizo slices, and vinaigrette dressing. Toss until everything is well coated.
• STEP 7.Serve the Chorizo & Roasted Veggie Pasta Salad warm or refrigerate for at least 1 hour to serve it cold.
• STEP 8.Garnish with fresh herbs, such as parsley or basil, before serving.

Cooking Tips

• You can use any combination of vegetables you like for this salad. Bell peppers, zucchini, and cherry tomatoes work well.
• If you prefer a spicier salad, you can use spicy chorizo instead of the regular one.
• To make this salad vegetarian, you can omit the chorizo or replace it with a plant-based alternative.
• For added flavor, you can sprinkle some grated Parmesan cheese or crumbled feta cheese on top before serving.

Storage and Serving

• This Chorizo & Roasted Veggie Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• If serving it cold, let it sit at room temperature for a few minutes before serving to take the chill off.
• You can serve this salad as a main dish or as a side dish with grilled meats or seafood.
• It is also a great option for potlucks, picnics, and barbecues.