Hearty Pasta Dinner Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A colorful main dish pasta salad combining sliced Hebrew National® beef franks, yellow peppers, peas, and tomatoes tossed with vinaigrette and served warm. For variety, substitute your child's favorite summer veggies or your child's favorite shaped pasta. For a lightened version of this recipe, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper for dressing and proceed with recipe as directed. Tip: Don't have white wine vinegar on hand? Substitute 1 teaspoon grated lemon zest and 1/3 cup freshly squeezed lemon juice. Ingredients:
8 ounces rotini pasta, uncooked |
1/4 cup olive oil |
3 tablespoons white wine vinegar |
1 teaspoon kosher salt |
1 teaspoon ground black pepper |
1 (12 ounce) package hebrew nationa jumbo beef hebrew national® beef franks |
1 (14 1/2 ounce) can hunt's hunt's® diced tomatoes, drained |
1 medium yellow bell pepper, cut into bite-sized strips (about 1 cup) |
1 cup frozen green pea |
Directions:
1. Prepare pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, whisk olive oil, vinegar, salt, and black pepper together in large bowl to make dressing; set aside. Cut franks lengthwise in half; then slice into 1/4-inch-thick half moons.
2. Heat large skillet over high heat for 1 minute. Add franks; cook and stir 5 minutes or until lightly browned. Add tomatoes, bell pepper, and peas; cook an additional 5 minutes, stirring occasionally, or until peas are hot and peppers are crisp-tender.
3. Place pasta into bowl with prepared dressing. Add frank mixture; toss to coat all with dressing. Serve hot.
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