Quick Warm Pasta Salad With Vegetables Kielabasa Recipes

KIELBASA PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; add the sausage, olives and Parmesan cheese. In a small bowl, combine the mayonnaise, vinegar and salad dressing mix. Stir into the pasta mixture. Add croutons and toss to coat. Serve immediately.

PASTA SKILLET WITH KIELBASA

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

MOM'S KEILBASA PASTA SALAD

Steps:

• Cook pasta according to package instructions, rinse with cold water, drain thoroughly and place in an extra large bowl.
• While pasta is cooking, chop all the vegetables, cheeses and Keilbasa as directed above. Place all in the extra large bowl with the pasta.
• Pour entire bottle of Italian dressing over everything and toss to combine.
• Cover and refrigerate until ready to serve. (Note: I recommend making this salad well ahead of time to allow the dressing to marinate with the other ingredients and intensify the flavor, but serve immediately if you wish).

PENNE WITH VEGETABLES AND KIELBASA

Steps:

• Cook penne as directed on package. Drain; cover to keep warm.
• Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary.
• Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly.
• Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.

TASTE OF TEXAS SHRIMP AND PASTA SALAD RECIPE

Steps:

• 1. Drain cooked Vermicelli, rinse with cool water and set aside to cool. 2. Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again lightly. 3. Refrigerate for 24 hours before serving.

KIELBASA AND LENTIL SALAD WITH WARM MUSTARD-FENNEL DRESSING

Steps:

• Place lentils, carrots and celery in heavy large saucepan. Add enough cold water to cover. Stir in salt and bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 20 minutes. Drain. Transfer lentil mixture to bowl.
• Meanwhile, whisk vinegar, mustard and sugar in small bowl to blend; set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add kielbasa and sauté until brown, about 5 minutes. Using slotted spoon, transfer to paper towels. Cover to keep warm.
• Pour off any fat from skillet and discard. Add remaining 1/2 cup oil to skillet; heat over medium heat. Add garlic and stir until golden, about 2 minutes. Discard garlic. Add fennel bulb to skillet and sauté until crisp-tender, about 4 minutes. Add green onions and stir 1 minute. Whisk in vinegar mixture and bring to boil. Pour fennel mixture over lentils. Toss to coat. Season with salt and pepper.
• Line large shallow bowl with frisée leaves. Spoon in lentil salad. Arrange kielbasa slices atop lentils. Sprinkle with chopped fennel fronds and serve.

QUICK WARM PASTA SALAD WITH VEGETABLES & KIELABASA RECIPE

Steps:

• 1) Cook pasta according to directions on the box. 2) In a bowl combine arugula, tomatoes and feta. 3) In a small pan cook kielbasa and onions in 2 teaspoons of olive oil, seasoning with red pepper flakes. 4) Add hot, drained pasta and kielbasa to the vegetable mixture, season with salt and pepper and drizzle with olive oil. This salad can have many variations: use chicken instead of kielbasa; add olives and/or sundried tomatoes; add spinach instead of arugula; add any herbs that are in season; use any kind of vegetable you like (asparagus, red peppers, zucchini, etc.); use orzo or even rice instead of pasta (yes, I know orzo is pasta).