Spicy Italian sausages are the hidden delight in this traditional Mediterranean salad.
Preparation Time
10 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
- 250g San Remo Large Shells No. 29
- 4 Italian-style sausages
- 2 green zucchini, halved lengthways, thinly sliced crossways
- 100g bought chargrilled capsicum, drained on paper towel, thinly sliced
- 180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
- 145g (1 cup) pitted kalamata olives
- 150g feta, crumbled
- 1/2 cup loosely packed finely shredded fresh basil
- 2 tbs olive oil
- 2 tbs red wine vinegar
- Salt & freshly ground black pepper
Method
- Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.
- Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.
- Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.
