Chicken Sausage Pasta Salad

Ingredients:

For the Pasta Salad:

8 oz dry pasta (Gigli pasta featured)

2 Al Fresco Fully Cooked Spicy Jalapeño Chicken Sausage Links

1 ear of corn, shucked

1 zucchini, diced

1 summer squash, diced

½ cup red onion, diced

1 cup Cherry tomatoes, halved

½ cup Cotija cheese

1 Tbsp olive oil

For the Dressing:

1/3 cup olive oil

½ lemon, juiced

2 tsp Dijon mustard

¼ cup fresh parsley

½ tsp salt

½ tsp pepper

Directions:

1. In a pot of boiling salted water, cook your pasta until cooked thoroughly as directed. Drain the pasta and set aside to cool.

2. Fill a shallow saucepan with 1 inch of water and bring to a boil. Place your ear of corn in the boiling water for 4 to 5 minutes, flipping half way. The kernels should be bright yellow. TIP: Place the corn under cold water immediately to stop the cooking. Then, holding the ear of corn horizontally on a cutting board, chop the corn off the cob.

3. Once the corn is done cooking, pour the boiling water out of the pan and add 1 Tbsp olive oil on medium high heat. Add the zucchini and summer squash (I prefer a half moon shape) and cook for 5 minutes. Once the zucchini and summer squash are slightly soft, add salt and pepper to taste. If using a large pan, place the Al Fresco Jalapeño Chicken Sausage in the same pan and cook for 2 minutes on each side or until browned. If using a smaller pan, cook the Al Fresco Jalapeño Chicken Sausage separately. Then, dice the chicken sausage into coins.

4. Combine all dressing ingredients in a small bowl or measuring cup and set aside.

5. In a large bowl, combine pasta, corn, Al Fresco Jalapeño Chicken Sausage, zucchini and summer squash, cherry tomatoes, and red onion. Add cotija cheese and pour on the dressing, finishing with extra fresh parsley.

6. Toss thoroughly and eat immediately or store in an airtight container in the refrigerator.