Grilled Sun-Dried Tomato and Basil Chicken Sausage with Pesto Pasta Salad

Grilled Sun-Dried Tomato and Basil Chicken Sausage with Pesto Pasta Salad
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4

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About this Recipe

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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