Menu Plan for Spring I: Week 10, Tuesday
Pasta Salad with Sausage and Chickpeas
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Grilled sausages lend a nice flavor to pasta salads but you can fry them in a skillet if you prefer. This salad can be served warm, room temperature or chilled.
Pasta Salad with Sausage and Chickpeas
Total time: 25 minutes
Chickpeas and Feta add a Mediterranean touch to this salad. You could as easily use grilled chicken breasts, or leave the meat out altogether for a vegetarian version.
Ingredients:
- 1 1/4 cup (4.2oz, 125gr) pasta, rigatoni, penne
- 8oz (240gr) sausages, any flavor - Italian, Bratwurst, Duck with Olives
- 1 3/4 cup (15oz, 450gr) chickpeas, garbanzo beans
- 3oz (9gr) feta cheese
- 1/2 cup cherry tomatoes, 3oz (90gr)
- 1/2 red or green bell pepper
- 2 tbs fresh snipped chives or garlic chives substitute 1 tbs dried
- 2 tbs fresh snipped marjoram substitute 2 tsp dried
- 2 tsp soy sauce
- 2 tsp red wine vinegar
- 1 tbs olive oil
- Vinaigrette:
- 2 tbs red wine vinegar
- 2 tsp soy sauce
- 3 tbs salad olive oil
- 1 tsp ketchup
Instructions:
- Cook pasta according to package instructions. Drain.
- Cut pepper into strips.
- Cut cherry tomatoes in half.
- Drain and rinse chickpeas.
- Heat oil, vinegar and soy sauce in skillet.
- Add pepper, sauté 5 minutes.
- Add chickpeas, tomatoes, and heat through. Set aside.
- Crumble feta.
- Snip herbs.
- Cook sausages on barbecue grill or sauté in nonstick skillet, before doing peppers, etc., on stove until done.
- Remove sausages and slice into 1 1/2" (4cm) lengths.
- Vinaigrette:
- Put all ingredients in small bowl and whisk well to combine.
- To assemble:
- Put drained pasta in large salad bowl.
- Add vegetables and vinaigrette, and toss well to combine.
- Add sausage to pasta along with feta and herbs. Toss gently and serve.
Cooking schedule: 30 minutes |
Cook pasta |
