Warm Pasta Salad with Italian Turkey Sausage

Warm Pasta Salad with Italian Turkey Sausage

Photo by Gwen B.

  • Prep Time


  • Total Time


  • Servings



  • Nonstick cooking spray

  • 5

    tablespoons olive oil

  • 6

    tablespoons red-wine vinegar

  • 2

    garlic cloves, minced

  • 1

    teaspoon dried oregano

  • ¾

    teaspoon salt

  • ½

    teaspoon black pepper

  • 4

    plum tomatoes, halved lengthwise

  • 1

    eggplant (1½ pounds), cut into ½-inch slices

  • 1

    large red onion, cut into ½-inch slices

  • 2

    hot or sweet Italian sausages

  • 8

    ounces wagon-wheel pasta


1. Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high; coat rack with nonstick cooking spray. For dressing, whisk together 4 tablespoons of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside. 2. Brush tomatoes, eggplant, and onion with remaining 1 tablespoon oil. Pierce sausages several times with the point of a small knife. Grill vegetables and sausages, turning often, 13 to 15 minutes, or until sausages are no longer pink and vegetables are crisp-tender. 3. Meanwhile, cook pasta according to package directions. Drain; place in a large bowl. 4. Remove vegetables from grill and chop into bite-size pieces; cut sausages into coins, then cut each coin in half. Add sausage and vegetables to pasta. Drizzle with dressing and toss to coat Nutrition facts per serving: 382 calories, 12g protein, 36g carbohydrate, 23g fat (6g saturated), 4g fiber


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