Sausage and Cannellini Pasta Salad Time: 25 minutes
2 - 4 sausages, depending on size, about 1/2 lb (225gr)
1 15 oz can (450 gr jar) white beans (cannellini)
1/2 green pepper
1 small red onion
1 tomato
1/2 cup green olives, pitted - stuffed is fine...with garlic maybe?
2 tbs fresh chives, snipped (I use garlic chives for this)
1/2 cup shredded cheese
1 1/2 cups rigatoni or penne pasta
Balsamic Vinaigrette
Cook pasta according to package directions. Make vinaigrette. Thinly slice red onion (cut in half first, then make thing slices. Put into a large bowl. Chop pepper and add to bowl. Roughly chop tomato and add to bowl. Slice olives and add to bowl...and, drain beans. Add to bowl. Pour vinaigrette over vegetables and allow to marinate while you cook the sausages. Cook the sausages - either on the barbecue grill or sauté in nonstick skillet. I use skinny ones and they take about 8 minutes. Cook yours until done - they should be browned and looking about ready to burst - if they burst take them off quickly. When pasta is done drain and add to vegetable. Toss to combine. Slice sausages into bite-size pieces and add to salad. Add chives and toss well. Sprinkle with cheese and serve.
Balsamic Vinaigrette
1 tbs Dijon mustard
1 tbs lemon juice
2 tbs Balsamic vinegar
1 tsp dried oregano - or 1 tbs fresh
1/2 cup olive oil - the good stuff
In small bowl whisk mustard, lemon and vinegar. Slowly add oil whisking constantly. You may have to stop adding oil and just whisk periodically - you don't want to see the oil separately - it should be incorporated as it goes into the mixture. Whisk until it emulsifies (thickens and combines). Add oregano.
Cooking for Two? Or more?
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