© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb ITALIAN TURKEY SAUSAGE
1-1/3 c uncooked tri-colored rotini pasta
1/3 c prepared balsamic and basil light vinaigrette
1/2 tsp each salt and black pepper
2 c cherry or grape tomatoes
1/2 c chopped fresh basil + additional whole leaves for garnish
Preheat grill to medium-high. Grill sausage, using direct grill method, 4 to 5 inches from heat source rotating every 2 to 3 minutes. Cook until internal temperature reaches 165 degrees F.
Remove from grill and cool slightly. Slice on the diagonal into 1/4-inch slices.
Meanwhile, cook pasta according to package directions. Drain, rinse in cold water and drain again. Mix pasta with vinaigrette, salt and pepper in a large bowl. Add tomatoes and cooled sausage and toss to coat all surfaces.
Just before serving, add chopped basil and garnish with extra whole basil leaves.