Easy Mediterranean Pasta Salad
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.
Servings: 5
Calories: 427kcal
Cost: £1
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
Instructions
- 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
Calories: 427kcal | Carbohydrates: 44g | Protein: 20g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g