Pesto, Sundried Tomato Chicken Sausage and Pasta Salad

Pesto, Sundried Tomato Chicken Sausage and Pasta Salad

By The Kitchen of al fresco

"Save time by whipping up this easy pasta salad to bring to your next barbeque!"

Pesto, Sundried Tomato Chicken Sausage and Pasta Salad

Servings: 8
What you’ll need:

1 (12 ounce) package al fresco Sundried Tomato Chicken Sausage, fully cooked, sliced into 1/2" pieces

1 pound seashell pasta, small, uncooked

1/3 cup red wine vinegar

1 tablespoon sugar

4 teaspoons extra virgin olive oil, divided

1 teaspoon Dijon mustard

1/2 teaspoon salt

1 teaspoon black pepper, ground

1 clove garlic, minced

1 cup (4 ounces) Parmesan cheese, shredded

3/4 cup basil, fresh, chopped

1/4 cup pine nuts, toasted

Directions:
  • Prepare pasta according to package directions, omitting salt and fat.
  • Drain, place in a large bowl.
  • Saute chicken sausage pieces in a skillet with 2 teaspoons of olive oil over medium high heat until browned, about 2 minutes.
  • Combine remaining 2 teaspoons of olive oil, vinegar, sugar, mustard, salt, pepper and garlic.
  • Add cheese, al fresco Chicken Sausage, basil, and pine nuts to pasta, toss gently to combine.
  • Drizzle with vinegar mixture; toss to coat.
  • Cover and chill.