Mediterranean Pasta Salad {Roasted Vegetables and Chorizo}
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Okay, this Mediterranean pasta salad is genuinely one of those recipes I make on a Sunday and feel so smug about for the rest of the week. No fiddly dressing to whisk up, no sad, soggy veg, just smoky chorizo and jammy roasted Mediterranean vegetables, tossed together with penne so everything coats itself. If you’re the kind of person who wants five portions of something brilliant ready by Sunday evening, try this recipe!
A Quick Look At The Recipe
- ✅ Recipe Name: Mediterranean Pasta Salad {Roasted Vegetables and Chorizo}
- 🕦 Ready in: 35 minutes
- 🤝 Serves: 5
- 🍴 Calories: 427 calories
- 🧑🍳 Main ingredients: chorizo, courgette, aubergine
- ✨ Summary: This roasted chorizo Mediterranean pasta salad is your new meal prep best friend. No separate dressing needed, the oven does all the work in under 35 minutes.
Why you’ll love this recipe
- No separate dressing needed. The chorizo releases its oil during roasting, and the tomatoes break down into the most incredible, flavour-packed sauce. The oven genuinely does all the work. Similar to my baked ravioli casserole, you can just sit back and relax while your lunch is cooking away.
- Perfect for meal prep. Five portions, ready in about 35 minutes, and it keeps well in the fridge for up to 4 days – lunches, sorted.
- Enjoy hot or cold. Unlike most pasta salads that are only good cold, this one is genuinely delicious eaten warm, straight from the tray, or chilled the next day. A similar vibe to my Tuna Pesto Pasta in that way!
- Budget-friendly. Chorizo, pasta, and seasonal veg stretch beautifully across five portions without breaking the bank.
- Big, bold flavours. Smoked paprika, Italian seasoning, and garlic granules mean every single bite has something going on.
If you love a good meal prep dish, check out my other cheap meal prep recipes on the blog.
Table of Contents
Ingredients
Here’s what makes this Mediterranean pasta salad so different from every other version out there:
Spanish chorizo. This is the secret ingredient. As it roasts, it releases a deeply smoky, spiced oil that coats every single vegetable on the tray. You don’t need any extra dressing; the chorizo does it for you.
Courgette and aubergine: the ultimate roasting vegetables. They soak up all that chorizo oil/seasonings and turn wonderfully tender and slightly caramelised at the edges. Cut them into similar-sized cubes so they cook evenly.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Make it vegetarian. Simply leave out the chorizo and add an extra drizzle of extra virgin olive oil to the tray before roasting. You could also add cubed halloumi in the last 10 minutes for a brilliant salty, crispy swap, in a similar style to my Baked Orzo with Roasted Mediterranean Vegetables and Halloumi.
Swap the veg. Roasted red peppers, red onion, or even butternut squash all work brilliantly here. Use whatever needs using up in the fridge; this Mediterranean pasta salad is very forgiving.
Add feta. Crumble some over right at the end for a creamy, salty finish. It’s best to add it fresh when serving rather than storing it in the containers, so it doesn’t go soggy.
How to make Mediterranean Pasta Salad Recipe
Step 1: Add the chorizo, courgettes, aubergine, cherry tomatoes, extra virgin olive oil and seasonings. Roast for 30 minutes.
Step 2: Cook your pasta in heavily salted boiling water according to the packet instructions. Rinse in cold water until cool.
Step 3: Pour the cooked/cool pasta onto the tray with roasted vegetables & chorizo.
Step 4: Divide into meal prep containers, then top with the reserved roasted veggies and chorizo.
Tips for the best result
- Don’t crowd the tray. If everything is piled on top of each other, the veg will steam rather than roast and you’ll lose all that lovely caramelisation. Use two trays if needed if you don’t have a large tray/wide oven.
- Cut your courgette and aubergine to roughly the same size. Even sizing means everything finishes cooking at the same time, so nothing is mushy while something else is still firm. You also don’t want to cut your chorizo too small as it’ll burn/get too hard.
- Reserve a third of the roasted mix before adding the pasta to the tray. This is the trick for gorgeous meal prep containers to get a lovely topping on each portion.
- Cook your pasta in heavily salted boiling water, under-seasoned pasta will make the whole dish taste flat, so don’t be shy with the salt.
- Rinse your pasta in cold water until it’s completely cool, then add it to the tray. This stops it from cooking further from the residual heat and prevents it from going mushy in the fridge overnight.
Is Mediterranean Pasta Salad Better Hot or Cold?
Honestly? Both. And that’s what makes this recipe so different from the usual Mediterranean pasta salad you’ll find online.
Eaten warm straight from the oven, the chorizo oil is glossy and aromatic, the tomatoes are still a little jammy, and the whole thing feels more like a proper dinner than a salad. Similarly to my crispy roasted gnocchi with chorizo.
The pasta has soaked up all the smokiness from the paprika and chorizo, and it becomes this deeply savoury, satisfying lunch situation. So it gets even better throughout the week!
My personal preference? I alternate from hot to cold to switch it up throughout the week!
Leftover Storage and Reheat Instructions
Refrigerator: Store in airtight meal prep containers for up to 4 days. Keep the reserved roasted topping separate if possible, it keeps the presentation much nicer when you go to eat it.
Freezer: This Mediterranean pasta salad isn’t ideal for freezing. The courgette and aubergine turn a bit watery once defrosted, and the pasta texture suffers. Better to make a fresh batch- it only takes 35 minutes!
Reheat: Reheat in the microwave for 2 minutes until piping hot, or enjoy cold straight from the fridge. Both work brilliantly with this one.
Recipe FAQs
Penne is ideal because the ridges and hollow tubes catch all the roasted juices and oil. Other short, textured shapes like fusilli or rigatoni work well too. Avoid anything smooth and flat, it won’t hold the flavour the same way.
Yes! Just leave out the chorizo and add a little extra olive oil to the tray. You’ll want to season a touch more generously since you’re losing the saltiness that the chorizo brings. Cubed halloumi added in the final 10 minutes of roasting is a brilliant swap.
Up to 4 days in a sealed airtight container. It’s one of the better meal prep recipes keeping in the fridge, the roasted veg holds up much better than fresh salad ingredients would.
Yes, and I’d really encourage you to mix it up during the week to prevent boredom! Unlike most cold pasta salads, this one is delicious eaten warm straight from the oven. The chorizo oil is at its most glossy and fragrant when it’s freshly roasted.
Want to make a whole spread around this recipe? Pair with my shake and bake chicken, air fryer green beans, easy crockpot pork loin & my easiest baked fish recipe.
If you tried this Mediterranean Pasta Salad Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Watch how to make this recipe
Easy Mediterranean Pasta Salad
Ingredients
- 225 g spanish chorizo, sliced into cubes
- 3 courgettes, sliced into cubes
- 1 aubergine, sliced into cubes
- 250 g cherry tomatoes, sliced in half
- 250 g penne,
Cupboard Essentials
- 2 tbsp extra virgin olive oil
- 1 tbsp Italian seasoning (I used spicy)
- 1 tbsp smoked paprika
- 1 tsp garlic granules
- Salt
- Pepper
- Optional chilli flakes
Method
- Preheat oven to 190°C/ 375°F.
- To a large foil-lined tray, or two baking trays, add the chorizo, courgettes, aubergine, cherry tomatoes, extra virgin olive oil, Italian seasoning, smoked paprika, garlic granules, salt and pepper. Stir to combine, and roast for 30 minutes, stirring half way through.
- After 20 minutes, cook your pasta in heavily salted boiling water according to packet instructions. Rinse in cold water until cool.
- Remove a third of the roasted mix from the tray, then pour the cooked/cool pasta onto the tray with roasted vegetables & chorizo. Stir to combine until everything is incorporated.
- Divide into meal prep containers, then top with the reserved roasted veggies and chorizo. Optionally add some chilli flakes if you like a little heat. Store in the fridge for up to 4 days and enjoy hot or cold!
Nutrition
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