I love this pasta salad because it meets all the requirements of my ideal recipe- quick, simple, tasty, and healthy. My favorite part might be the dressing- super light, and a bit tangy. There’s really only three steps- toss the veggies and sausages on the grill, cook the pasta, and prepare the dressing. Enjoy!
Summer Veggie & Sausage Pasta Salad
Ingredients:
Nonstick cooking spray
5 Tablespoons olive oil
6 Tablespoons red-wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
4 small tomatoes, halved lengthwise
1 eggplant, cut into 1/2-inch slices
1 large red onion, cut into 1/2-inch slices
2 hot or sweet Italian sausages
8 ounces Tri-color Farfalle Pasta
Directions:
1. Prepare grill by heating gas grill up to medium-high. Coat rack with nonstick cooking spray.
2. Make dressing by whisking together 4 Tablespoons of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.
3. Brush tomatoes, eggplant, and onion with remaining 1 Tablespoon of oil. Pierce sausages several times with point of small knife. Grill veggies and sausages, turning often, 13-15 minutes, or until sausages are no longer pink and veggies are crisp-tender.
4. Meanwhile, cook pasta. Drain, place in large bowl.
5. Remove veggies from grill and chop into bite-size pieces, cut sausage into coins. Add sausage and veggies to pasta. Drizzle with dressing*. Toss and coat.
* A little bit of dressing goes a long way.
Recipe credit- Fitness Magazine (slightly modified). Original recipe here.
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