Greek Pasta Salad
By Sarah of Sarah Fit
"I love using al fresco all natural chicken sausage for extra protein and flavor in this dish. I used the spinach and feta flavor but you can use the garlic or other variety if you’d like."
Greek Pasta SaladServings: 4
What you’ll need:
1 package al fresco Spinach and Feta Chicken Sausage, chopped into bite-size chunks
2 cups grape tomatoes, halved
1 seedless cucumber, halved lengthwise then sliced thinly
1/2 red onion, peeled and finely chopped
1/2 cup Kalamata olives, pitted and halved
6 oz feta cheese, crumbled
1 box of pasta
For the dressing:
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Freshly ground black pepper, to taste
- In a large pot, bring water to a boil. Add pasta to water and cook for approximately 5-6 minutes, then strain, return to the pot, and set aside.
- While waiting for pasta to boil, chop vegetables and slice sausage.
- In a medium sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add chicken sausage. Sauté for 5-6 minutes, or until sausages are browned. Add to the pasta pot with the chopped up tomatoes, cucumber, onion and olives.
- Mix together the ingredients for the dressing and toss with pasta. Add feta cheese once pasta has chilled or come to room temperature.