Colourful Pasta Salad with Skinless Sausages (lightly dressed with harissa vinaigrette)


I am going through the phase of having a warm salad for dinner.

This salad has all the warmth (from the harissa) and the fiery colours that could brighten my otherwise dreary winter nights in Bathurst. Not to mention I have included skinless sausages – a newly discovered ingredient which I am currently obssessed with.

Plus it got all the ticks for the “Emily’s perfect meal checklist”:-

Carb? Tick.

Meat? Tick.

Veggie? Tick.

Flavour? Tick.

Substantial and filling? Tick.

Colourful Pasta Salad with Skinless Sausages (lightly dressed with Harissa Vinaigrette)

Generous servings for two

Ingredients:

  • 375g / 13 oz colourful short pasta (I used 1 packet of San Remo’s Vegeroni Large Spirals)
  • 300g / 11 oz skinless sausages aka ‘chevap’ – about 6 sausages ( can be purchased from Coles and Woolworths in a tray of 10 sausages)
  • 1 small red bell pepper (capsicum), sliced
  • 1/2 red onion, thinly sliced
  • A good handful of fresh mint leaves (they are more than just a garnish for this salad)

Harissa Vinaigrette

  • 1 tsp harissa paste (I bought mine from a local grocer, Country Fruit Market Bathurst)
  • 1/4 cup extra virgin olive oil
  • Juice from half a lime
  • 1 tsp maple syrup (or golden syrup or honey) – please adjust to taste
  • 1 tsp of soy sauce – please adjust to taste

Emily’s note – If you like more dressing, you could increase the olive to 1/2 cup, juice the whole lime, and add more maple syrup and soy sauce to taste.  Harissa paste is some spicy stuff. So I won’t recommend you to add more than 1 tsp (even 1 tsp may be too much for some of you who aren’t used to spicy food!). If you don’t have harissa paste at home, you can finely chop 1 fresh chilli and add a teaspoon of ground cumin.

Methods:

  • Arrange the sausages on a baking paper lined tray. Cook them  in a preheated oven to 200 degrees Celsius/ 392 degrees Fahrenheit for 20 minutes or until they are fully cooked.

  • In the meantime, cook pasta in a salted water as per the packet instructions. Drained and set aside in a large mixing bowl.
  • Slice onion and capsicum. Set aside with the pasta.
  • Wash and trim the mint leaves. Set aside with the pasta.
  • When the sausages are cooked, slice diagonally and set aside with the pasta.

  •  To prepare the vinaigrette, add all the vinaigrette ingredients into a jug.

{Spicy harissa}

  • Whisk all the ingredients until emulsify. Taste the dressing, add more maple syrup or soy sauce if necessary.

  •  Drizzle the vinaigrette over the salad. Mix all the salad ingredients together until well combined. Serve immediately.


6 Responses to Colourful Pasta Salad with Skinless Sausages (lightly dressed with harissa vinaigrette)
  1. Mei Teng
    July 31, 2011 | 10:12 am

    Beautiful pasta dish. Am sure it must be delicious too.

    • Emily
      August 1, 2011 | 12:18 pm

      Thanks for your compliment. I enjoy this salad very much! :)

  2. bhavani@ameanderingmango
    August 6, 2011 | 6:04 am

    Looks bright, colourful and delicious! Will definitely tune in for more!

    • Emily
      August 6, 2011 | 6:46 am

      Welcome and thanks for your comment! :D

  3. Kelly
    August 6, 2011 | 11:51 pm

    Emily, this pasta is so beautiful! The colourful rotini is wonderful and I’m not sure I’ve ever come across skinless sausage before… how intriguing. I’m totally excited to try your vinaigrette – harissa paste (totally cool!) combined with lime and a touch of maple syrup, sounds heavenly to me.

  4. [...] Rainbow Pasta Salad with Sausage (from fuss free cooking) [...]

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