Rustic Pesto Pasta Salad with Chicken Sausages
1 box (14.5 ounces) rotini pasta
10 ounce jar prepared pesto
3 Dibrova Roasted Garlic Chicken Sausages*, sliced diagonally in ¼ inch slices
then sliced again length-wise
6 ounce can pitted black olives, whole, drained
14 ounce can artichoke hearts, drained, quartered
1 medium red onion, thinly sliced
1 pint cherry or grape tomatoes, cut in half
1 cup cubed mozzarella cheese
¼ cup Italian flat-leaf parsley, chopped
In a large pot of lightly salted water, cook pasta according to package directions, being careful not to overcook. Drain well and add pesto. Mix and set aside to cool to room temperature.
Put all remaining ingredients in a large mixing bowl. Add pasta/pesto mixture (when it has cooled completely). Toss well and refrigerate for at least 1 hour before serving.
* Dibrova sausages are fully cooked.
Stuffed Mushrooms with Sausage
12 – 15 large fresh mushrooms
2 Tbsp. butter, divided
2 Tbsp. finely chopped onion
2 Dibrova Roasted Garlic Chicken sausages, casing removed, chopped finely
1 Tbsp. chopped fresh parsley
2 Tbsp. bread crumbs
2 Tbsp. parmesan cheese
Preheat oven to 400 degrees. Remove stems from mushrooms. Chop stems finely. Set mushroom caps aside.
In a large skillet, heat 1 Tbsp. butter and cook stems and onion until tender and most of the liquid had evaporated. Add chopped sausage and cook 2 minutes more. Cool slightly.
In a large bowl, mix together lightly the mushroom/sausage mixture, parsley and crumbs. Stuff the mushroom caps and sprinkle with parmesan cheese. Dot with remaining butter. Place in a lightly oiled baking pan and bake for 20 minutes. Serve hot.