Pasta salads are our current go-to dinner these days for when we want something homecooked yet don't have the time after work to cook up a full 3-course dinner. It's a simple, no-fuss meal that has greens, protein, and carbs all in one dish. This time round, we switched up plain basil-based pesto with a sundried tomato one, to lend piquancy to the dish.
Ingredients (feeds 4):
4 links sausage, diced to 1" cubes
3 cups baby spinach
3 cups arugula
2 cups cherry tomatoes, halved
2 cups pasta, cooked till 1.5 minutes before al dente, and drained into ice bath
2 tbsp sundried tomato pesto
2 tbsp pesto
3 tbsp extra virgin olive oil
1 tbsp capers, drained and mashed
3 tbsp pine nuts
1 tbsp grated parmesan
1) Marinate cherry tomatoes with 1 tbsp pesto and 1 tbsp olive oil, and salt to taste. Set aside for at least 10 minutes.
2) Mix mashed capers, 2 tbsp sundried tomato pesto, 1 tbsp pesto, 2 tbsp olive oil.
3) Fry sausages in non-stick pan, they will release their own oil and juices.
4) Assemble salad, with spinach and arugula forming the base, layered with pasta and dressing at step 2, marinated tomatoes, sausages, and topped with pine nuts and parmesan.