12-16 oz GF Rotini Pasta
7 oz (4 links) Smoked Italian Chicken Sausage, cut in half and 1/4 inch slices
2 cups Grape Tomatoes cut in half
1 12 oz jar Roasted Red Peppers, sliced
8 oz fresh mozzarella pearls or 1/2 inch cubes
1/2 cup Kalamata olives, halved
1/2 Red Onion sliced thin
1/3 cup Pepperoncini slices
7 oz (4 links) Smoked Italian Chicken Sausage, cut in half and 1/4 inch slices
2 cups Grape Tomatoes cut in half
1 12 oz jar Roasted Red Peppers, sliced
8 oz fresh mozzarella pearls or 1/2 inch cubes
1/2 cup Kalamata olives, halved
1/2 Red Onion sliced thin
1/3 cup Pepperoncini slices
Dressing:
1/2 cup Mayonnaise
2 TBS chopped fresh Basil
1 TBS Red Wine Vinegar
1 tsp Kosher Salt
1/2-1 tsp fresh ground pepper
Cook Pasta according to package direction. Rinse in cold water and drain well. Use paper towels to dry thoroughly if desired.
Heat 2 tsp oil over medium heat. Cook sausage until lightly browned.
Mix Mayo, basil, vinegar, salt and pepper. Place chilled pasta in a large bowl. Add dressing, sausage, tomatoes, roasted red peppers, mozzarella, olives, onion and pepperoncini. Mix thoroughly and refrigerate until ready to serve.
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