Zucchini Mock Noodle Pasta Salad

Post date: Oct 31, 2015 4:49:00 PM

(Makes 4-6 servings)

2 tsp. olive oil

4 links (12 oz.) turkey Italian sausage

1 jar (12 oz.) roasted red peppers

1 can (6 oz. drained) black olives

1/4 cup thinly sliced green onion

2 medium zucchini, 9-10 inches long

1/4 cup basil pesto

1/2 cup vinaigrette dressing (I used Newman's Own Olive Oil and Vinegar Dressing)

black pepper, to taste

Directions:

Heat the oil in a medium-sized frying pan and cook the sausages over medium heat until they're nicely browned on all sides, turning often. (Don't rush this step.) Put the browned sausage on a cutting board to cool.

While the sausage cooks, blend or whisk together the basil pesto, vinaigrette dressing, and black pepper to make the dressing. Drain the red peppers in a colander , then pat dry and cut into bite sized pieces. Drain the olives in the colander. Thinly slice enough green onions to make 1/4 cup.

Wash zucchini and cut off both ends. Make a small slit lengthwise in the zucchini so that you'll get individual noodles or use a Veggetti to do this for you.

Slice the sausage into thin slices, about 3/8 inch. Put the noodles into a bowl big enough to hold all the ingredients Stir in desired amount of dressing to moisten all the noodles, then gently stir in the sliced sausage, red pepper pieces, olives, and sliced green onions. Serve right away or chill for a few hours before serving.

This is still quite good after it has been in the fridge overnight, however it's best when served freshly made.