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Ingredients
Salad:
1
1/2 broccoli florets
1/2 cauliflower florets
1 dried penne pasta
2 cherry tomatoes, halved
2 carrots, peeled and cut into ¼ inch rounds
4 feta cheese, crumbled
2 Parmesan cheese, freshly grated
4 pitted Kalamata olives, roughly chopped
1/4 red wine vinegar
2 Dijon mustard
2 fresh basil or parsley, coarsely chopped
1 sugar
1/2 extra virgin olive oil
salt and freshly ground black pepper, to taste
All the classic taste of your favorite pasta salad gets amplified with Aidells Artichoke Garlic Sausage. Add your favorite veggies to this sausage pasta salad recipe.
Directions
- Cook the sausages about 5 minutes until nicely browned in either a large sauté pan over medium-high heat or on a preheated grill. Allow to cool slightly and cut into ¼ inch slices.
- Bring a large pot of salted water to a boil. Add the broccoli and cauliflower and boil for 3 minutes. Lift out of the water with a strainer and immediately plunge into a bowl of ice water (to stop the cooking). Drain and set aside. Put salted water back on the stove and bring to a boil again, add the pasta and cook until al dente, about 10 minutes.
- While the pasta cooks, whisk together the vinegar, mustard, basil or parsley and sugar in a medium bowl. While whisking, slowly drizzle in the olive oil. Season to taste with salt and pepper.
- Drain the pasta and place in a large mixing bowl. Add half of the dressing and toss to coat. Add the sausage, broccoli, cauliflower, tomatoes, carrots, feta, Parmesan and olives. Add more dressing to taste and toss again. Cover and refrigerate for at least 2 hours, stirring occasionally. Season to taste with salt and pepper and add more dressing if needed. Serve chilled or at room temperature.
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