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Greek Pasta Salad with Grilled Spinach and Feta Sausages

Ready in Prep 30 min Cook 40 min

Ingredients

675 pkg. Marcangelo Spinach and Feta Chicken Sausages

1 bunch asparagus (about 10 oz.)

250 g orecchiette pasta

1 pint grape tomatoes, halved

1 cob fresh corn on the cob, niblets removed

½ cup marinated artichokes, chopped

¼ cup red onion, finely diced

¼ cup Kalamata olives, chopped

4 oz. feta cheese, crumbled

Sweet Basil Vinaigrette

  • ½ cup fresh basil leaves, packed

  • 2 tsp. chopped shallot

  • 2 Tbsp. freshly squeezed lemon juice

  • ½ cup extra virgin olive oil

  • ½ tsp. kosher salt

  • ½ tsp. freshly ground black pepper

Cooking Instructions

  1. Preheat the BBQ to medium-low. Lightly oil the grates and grill the sausages from frozen for 30 to 35 minutes, turning occasionally until cooked through. Transfer sausages to a cutting board and let sit for 5 minutes before slicing into bite sized pieces. At the same time grill the asparagus for 3 to 4 minutes until bright green and tender crisp. Chop into bite sized pieces.

  2. Cook the orecchiette in a large pot of boiling, salted water according to package directions (about 10 to 12 minutes). Drain and let steam dry in a colander for one minute and then tip into a large serving bowl. Add in the asparagus, halved grape tomatoes, corn niblets, artichokes, red onion, olives and half the crumbled feta.

  3. For the sweet basil vinaigrette, in a blender purée the fresh basil with the shallot, lemon juice, olive oil, salt and pepper. Pour the vinaigrette over the pasta salad and toss to combine well. Sprinkle with remaining feta.

  4. Top the pasta salad topped with slices of grilled sausage and garnish with some extra basil leaves if desired. Best served warm.

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