Grilled Sausage, Pepper and Bocconcini Pasta Salad
108 people added this to their Recipe Box
Grilled Sausage, Pepper and Bocconcini Pasta Salad
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 726 |
| pro | 35 g |
| total fat | 40 g |
| sat. fat | 14 g |
| carb | 57 g |
| fibre | 5 g |
| chol | 81 mg |
| sodium | 1,166 mg |
| potassium | 508 mg |
| % RDI: | - |
| calcium | 32 |
| iron | 31 |
| vit A | 23 |
| vit C | 197 |
| folate | 76 |
- Preparation time: 10 minutes
- Cook time : 15 minutes
Ingredients
- 3 cups penne
- 1 large clove garlic
- 1/4 tsp salt
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1/4 tsp pepper
- 4 hot Italian sausages or mild Italian sausages
- 1 sweet red pepper
- 1 sweet yellow pepper
- 1 sweet green pepper
- 1 head radicchio lettuce
- 1 container (200 g) small bocconcini cheese
- 1/4 cup loosely packed fresh basil, thinly sliced
Preparation
In saucepan of boiling salted water, cook pasta according to package instructions; drain and set aside.
Meanwhile, mince garlic with salt. In large bowl, whisk garlic mixture, oil, vinegar and pepper. Set aside.
Place sausages and red, yellow and green peppers on greased grill over medium heat; close lid and grill, turning often, until juices run clear when sausages are pierced and peppers are charred all over, 10 to 15 minutes.
Cut sausages into bite-size pieces; set aside. Peel, quarter and seed peppers; slice and add to dressing. Toss to coat.
Cut radicchio in half lengthwise; remove core. Grill, turning often, until leaves are tender and slightly charred, 5 minutes. Transfer to cutting board; slice. Add to dressing. Add pasta, sausage, cheese and basil; toss to combine.
Meanwhile, mince garlic with salt. In large bowl, whisk garlic mixture, oil, vinegar and pepper. Set aside.
Place sausages and red, yellow and green peppers on greased grill over medium heat; close lid and grill, turning often, until juices run clear when sausages are pierced and peppers are charred all over, 10 to 15 minutes.
Cut sausages into bite-size pieces; set aside. Peel, quarter and seed peppers; slice and add to dressing. Toss to coat.
Cut radicchio in half lengthwise; remove core. Grill, turning often, until leaves are tender and slightly charred, 5 minutes. Transfer to cutting board; slice. Add to dressing. Add pasta, sausage, cheese and basil; toss to combine.
Source : Canadian Living Magazine: July 2010
Related content
-
Chef's Dinner Salad With French-Style Dressing
Mixed salad greens and a few ingredients from the deli make fast work of dinner. Substitute...
-
-
-
Brown Rice and Toasted Bean Salad
Toasting corn and beans brings out earthy flavours and transforms this dish into an exotic South...
