Pasta Salad with Aidells Artichoke Garlic Sausage


Prep time5 minutes
Preparation MethodGrillbbq
Standard Key Words


Add Mediterranean flair to your next buffet or picnic with this bright and fresh pasta salad.


1 package Aidells Artichoke Garlic Sausage
1/2lbbroccoli florets
1/2lbcauliflower florets
1lbdried penne pasta
2ptcherry tomatoes, halved
2 carrots, peeled and cut into ¼ inch rounds
4ozfeta cheese, crumbled
2ozParmesan cheese, freshly grated
4ozpitted Kalamata olives, roughly chopped
1/4cred wine vinegar
2tdijon mustard
2Tfresh basil or parsley. coarsely chopped
1/2cextra virgin olive oil
  salt and freshly ground black pepper, to taste
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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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