Friday, 31 May 2013

Angel Hair Salad with Sausage, Tomatoes, Olives and Basil Vinaigrette

I love the idea of a spaghetti salad. I wasn't sure how it would work or if it would be too messy to eat but luckily the recipe called for it to be broken up. This had fantastic flavour with all the basil added to it. It would be even better in the summer with proper home grown tomatoes but it was very good as it was.

Angel Hair Salad with Sausage, Tomatoes, Olives, and Basil Vinaigrette
(adapted from Kalyn's Kitchen)
(Serves 1)

2 sausages (I used pork and caramelised onion)
60g angel hair pasta, broken into pieces about 2 inches long
10 cherry tomatoes, quartered
8 olives, halved
1 spring onion, chopped
1 tbsp parsley chopped
1 tbsp Parmesan, grated
salt and pepper

For the dressing
1/2 tbsp white balsamic vinegar (or white wine vinegar would work)
1 tsp red wine vinegar
1/2 tsp dried Italian Herb Blend
1/2 tsp garlic powder
1 1/2 tbsp extra-virgin olive oil
5-6 fresh basil leaves, finely chopped

Preheat the oven to 200C.

Put the sausages on a baking sheet and bake in the oven for 25-30 mins until browned. Leave to cool.

Meanwhile, bring a pan of water to the boil and add the pasta, cook until al dente about 3 mins. Drain the pasta and run under cold water.

Cut the cooled sausage into thick slices, add a little more olive oil to the frying pan, and brown the sausage slices again on both sides.  Set aside on kitchen roll to cool.

Whisk together the white balsamic vinegar, red wine vinegar, Italian herb blend, garlic powder, and olive oil to make the dressing, then whisk or blend in the finely chopped basil (or basil pesto.)
Put the cooled and drained spaghetti, sliced tomatoes, and sliced olives into a large bowl and gently toss with the dressing. Add the cooled and browned sausage slices and toss again, then add the chopped parsley, sliced green onion, and coarsely grated fresh Parmesan and toss again. Season the salad well and serve or pack into your lunchbox.

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