This pasta salad is one of our favorites for warmer weather – when we grill nearly every day (by “we” I mean “he”) – a tasty vinaigrette pulls this together nicely. I don’t usually use sausage with the feta version, but did so by mistake – it was fabulous! (Olives on top are also nice)! This salad is good right when you finish making it – we have half of it leftover as a side dish for another meal. What you can’t really see are the copious amounts of arugula that this pasta salad is on top of. I like an equal amount or even a little more arugula (or fresh baby spinach). It’s delightful!

I love making a recipe that I know will help me out the next day 😉 – The fact that it tastes SO GOOD the next day is quite the bonus!

📒Here’s my sticky note version of this recipe:

Bowtie Pasta, Tomatoes, Chicken Sausage, Arugula and a Divine Vinaigrette!

• 1 container grape tomatoes, sliced – and placed in a large mixing bowl
• Prepare your pasta of your choice according to package directions for al dente (firm to the bite), I used the bowtie pasta (Trader Joe’s). I used 1/2 bag or 8 oz. If you use a full package (1#) of pasta double the recipe for the vinaigrette: 1/4 cup olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dijon mustard, pepper
• I used 3/4 of a banana pepper, diced and seeded (optional)
• 1/4 cup red onion, (or however much you like), chopped (I soak first in cold water – about 10 minutes, cuts the after taste of onion)
• Feta cheese 2-4 oz. (to taste)
• Basil (fresh or dry), washed, chopped, to taste.
• Grilled Chicken Italian Sausage (I use Al Fresco) (I usually use 2-4)
• Arugula or spinach

While Fred is grilling the sausage outside, I’m making the pasta, the vinaigrette and chopping the veggies. Couldn’t be easier!

Directions:

Slice your tomatoes, and place in a large bowl with olive oil/vinegar/mustard (mix) – then empty the pan of drained, hot pasta on top of the tomatoes and let it sit a few minutes before stirring to incorporate. I let it cool a little before adding the banana pepper, red onion and feta. It tastes great right away or chilled – If chilled, I just take it out of the refrigerator for a few minutes first so the olive oil can thaw a bit.

To Plate:

I like a few big handfuls of arugula or baby spinach in a big bowl, then a serving of pasta and a diagonally sliced grilled sausage. 

Oh! Y’all – this is soooo good! Quick and a great side dish with whatever else may come about. You can mix the sausage in if you like, but we don’t typically have sausage twice in a row, so I use the remaining pasta as a side dish for whatever else sounds good!

👩‍💻 Until next time…