02 July 2012

Grilled Sausage and Pepper Pasta Salad from Family Circle Magazine

1/3 cup white wine vinegar
1 tsp sugar
1 tsp Dijon mustard
1/3 cup olive oil
1/2 cup fresh basil, sliced
1/4 tsp salt
1/4 tsp pepper

Pasta Salad
1  lb fiori pasta (honeycomb shape) I used wagon wheel
1 sweet onion, cut into 1/2-inch slices
2 sweet red peppers, cored and cut into 4 pieces
1 green bell pepper, cored and cut into 4 pieces
1 1/2 lbs mild pork sausage links
1/4 tsp salt

1. Heat grill to medium-high heat. Make Dressing. Whisk together vinegar, sugar and mustard. While whisking, add oil in a thin stream. Whisk in basil, salt and pepper.
2. Pasta Salad. Heat a pot of lightly salted water to boiling. Add pasta; cook 7 minutes. Drain and transfer to a large bowl. Toss with half the dressing.
3. Secure onion slices with toothpicks. Grill onion and peppers for 10 to 12 minutes, turning. Remove toothpicks and chop veggies. Stir into pasta. Reduce grill temp to medium.
4. Grill sausages on medium heat or the cooler part of a charcoal grill for 9 to 10 minutes, turning often, until internal temperature registers 150 degrees F. Slice into coins. Toss with pasta, salt, peppers, onions and remaining dressing.

This was tasty, but due to overduing the pasta, the flavor was not as intense as it should have been.
Nutrition Facts
Serving Size: ?
Servings Per Recipe 6 (I made more pasta since I needed more than 6 servings, but it was too much pasta. These are large servings).
Amount Per Serving
Calories 608, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 33 mg, Sodium 921 mg, Carbohydrate 65 g, Dietary Fiber 5 g, Protein 22 g,

No comments: