Greek Pasta Salad

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

Directions:

• 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.