Great idea for a potluck meal or for dinner at home. So tasty and leftovers are great for lunch the next day!
|1/2 lb||(225 g) Fusilli pasta|
|1/2||Yellow pepper, sliced|
|1/2||Orange pepper, sliced|
|1/4 cup||(60 mL) Thinly sliced sun-dried tomatoes packed in oil|
|1/3 cup||(80 mL) Sliced black olives|
|1 1/2 cup||(375 mL) Halved grape tomatoes|
|3 tbsp||(45 mL) Chopped fresh parsley|
|1/2 cup||(125 mL) Freshly grated Asiago or Parmesan cheese|
|4||Schneiders® Sun-Dried Tomato and Basil Chicken Sausages|
|3 tbsp||(45 mL) Ready prepared pesto|
|1 tsp||(5 mL) Dijon mustard|
|1||Clove garlic, minced|
|1/4 cup||(60 mL) White balsamic vinegar|
|3 tbsp||(45 mL) Extra virgin olive oil|
|Salt and pepper|
PREHEAT BBQ to medium.
BRING a large pot of salted water to a boil. Cook fusilli pasta according to the package directions until al dente, about 9 minutes. Drain well in a large colander and rinse with cold water. Transfer pasta to a large bowl. Toss in the next 7 ingredients.
WHISK together all of the ingredients for the vinaigrette and toss with salad.
GRILL sausages on the preheated BBQ for 5-6 minutes turning frequently. Skewer all 4 sausages together at each end for easy turning. Serve the sausages on the side or cut into pieces and added to the salad.
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