"Cool. Perfectly picnic-able. Filled with layers of zesty, sharp and savory flavors. Welcome to everything a summer pasta salad should be. This dish is a quick way to elevate your next beach day or BBQ. The best part? It takes less than 30 minutes to prepare. Enjoy it warm or slightly chilled."
Ingredients
1 Package al fresco Roasted Pepper & Asiago Chicken Sausage, sliced diagonally
12 - 16 ounces of Rigatoni
1 bunch Broccolini
2 hefty tbsps Extra Virgin Olive Oli
4 Garlic cloves, crushed
1/4 cup Water
1 cup Candied Pecans, roughly chopped
1 1/2 cups Roquefort Cheese, crumbled
Salt and Pepper, to taste
FOR THE DRESSING:
1 cup Extra Virgin Olive Oli
1/2 cup Red Wine Vinegar
1/2 Shallot, peeled
2 tbsp Honey
Juice and Zest of 1 Lemon
2 tsp Salt
1/2 tsp Pepper
2 Sprigs fresh Oregano, leaves only
Directions:
- 1Make the dressing! Combine all dressing in gredients in a blender. Blend on high speed for 1 - 2 minutes. Set aside.
- 2Fill a large pot up halfway with water. Heat over medium - high heat until boiling. Season water generously with salt. Cook rigatoni al dente, per box directions. Strain and set aside.
- 3Wash the broccolini, pat dry + trim ends. Heat a skillet over medium heat until hot. Add the olive oil and crushed garlic, cooking until fragrant (about 60 seconds).
- 4Add broccolini to the skillet, using tongs to coat the broccolini in oil. Cook for 2 - 3 minutes.
- 5Pour in 1/4 cup of water. Steam the broccolini until the water is nearly evaporated. Then season with a sprinkle of salt and pepper. Steam for another minute and transfer the broccolini into a bowl. Set aside.
- 6In the same skillet, use a paper t owel to wipe away any access broccolini bits. Heat on medium and sear chicken sausage slices until golden brown, about 1 minute per side.
- 7In a large serving bowl, mix together rigatoni, chicken sausage, broccolini, Roquefort cheese, candied pecans and dre ssing. Toss to coat thoroughly. Eat it up.
