A Mediterranean-inspired, optionally gluten-free pasta salad, enhanced with the savoury addition of Quorn Sausages. Perfect as a side dish and keeps well for 3-4 days.
Serves 6
30
mins
Easy
Ingredients
1 pack of Quorn Sausages
500g dry pasta
½ cup finely chopped onion
1 cup cherry tomatoes, halved
1 block Bulgarian goat feta
¾ cup pitted kalamata or black olives, roughly chopped
½ cup chopped fresh coriander; large stems removed
2 Tbsp olive oil (plus more for tossing pasta)
2 tsp vinegar
1 tbsp honey
½ tsp each sea salt and black pepper
1 tbsp Dijon mustard
Method
Boil the pasta as per package instructions until al dente, then drain and rinse under cold water. Toss with some olive oil to prevent sticking.
While the pasta is cooking, finely chop the onion, halve the cherry tomatoes, and chop the olives and coriander. Cook the Quorn Sausages as per package instructions.
In a separate bowl, whisk together olive oil, vinegar, honey, sea salt, black pepper, and Dijon mustard.
In a large mixing bowl, combine cooked pasta, chopped vegetables, crumbled Bulgarian goat feta, and the dressing. Toss everything together until well mixed.
Serve immediately with Quorn Sausages or store in the refrigerator for later. Enjoy as a refreshing and hearty side dish!