Sausage Pasta Salad

Sausage Pasta Salad

Need a hearty dinner in a hurry? Look no further than this budget-friendly pasta salad.

 Ingredients (serves 4):
  • 250g dried wholemeal penne pasta
  • 100g green beans, trimmed, cut into 4cm lengths
  • 8 lean beef chipolata sausages
  • 100g button mushrooms, thinly sliced
  • 1 small red capsicum, finely chopped
  • 210g can no added salt corn kernels, drained, rinsed
  • 125g cherry tomatoes, halved
  • 50g baby spinach
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add beans for last 2 minutes of cooking. Drain. Rinse under cold water. Drain. Return to pan.
  2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add sausages. Cook, turning, for 6 to 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Cut diagonally into thick slices.
  3. Add mushroom and capsicum to frying pan. Cook, stirring, for 2 to 3 minutes or until capsicum is tender. Add mushroom mixture, sausage, corn, tomato, spinach, oil and lemon juice to pasta. Season with salt and pepper. Toss to combine. Serve.

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