RECIPE: SUMMER SQUASH AND CHICKEN SAUSAGE PASTA SALAD
SUMMER SQUASH AND CHICKEN SAUSAGE PASTA SALAD
A few weeks ago, I decided to celebrate my birthday with a peaceful retreat upstate. Little did I know that I would stumble upon a delightful farm stand that would become the inspiration for this recipe! The stunning squash and zucchini I encountered were begging to be turned into something truly special.
With the intention of capturing the essence of summer, I crafted a dish that showcases the inherent flavors of this vibrant season. Think sweet corn, crumbled feta cheese, and aromatic herbs, all harmoniously united by the savoriness of chicken sausage.
The star ingredient in this pasta salad is undoubtedly the summer squash. Delicately sliced and sautéed until tender, it imparts a mild sweetness that complements the dish perfectly. Its emerald green color adds a burst of freshness, while offering a subtle hint of earthiness. To elevate the flavors even further, I included juicy sweet corn and a smoky chicken sausage. This Summer Squash and Chicken Sausage Pasta Salad is an unparalleled celebration of the season. Allow yourself to be transported to a sun-soaked farm stand, where the flavors dance on your tongue and the essence of summer lingers in the air.
INGREDIENTS
RECIPE
- 8 oz porcini trumpet pasta
- 2 apple and chardonnay chicken sausages (any flavor works!) sliced
- 3 oz crumbled feta
- 1 small yellow squash, sliced
- 1 small zucchini, sliced
- 4 oz sweet corn
- 2.5 oz sweet mini peppers (roasted red peppers work too)
- 3 scallion greens, sliced
- 1 tbsp chopped parsley
DRESSING
1/4 cup olive oil
1 tbsp red wine vinegar
1/2 tbsp dijon mustard
1/2 tbsp honey
1/4 tsp dried oregano
Kosher salt and ground black pepper for taste
TO MAKE
1) Bring a pot of salted water to a boil and add pasta, cook for 7-8 minutes until al dente
2) Meanwhile, sauté chicken sausage over medium-high heat until browned
3) In the same pan, sauté summer squash with salt and pepper until soft and lightly browned
4) In a small bowl, combine olive oil, vinegar, mustard, honey dried oregano, salt and pepper until emulsified
5) Drain pasta and rinse with cool water. Pour into a large bowl with all ingredients. Top with dressing and mix.
This will stay fresh in the refrigerator for up to 3 days!
