It’s not often that you can satisfy the pasta lovers, meat eaters and veggie people all with one dish. That’s what happened when I served this meal though. The recipe is adapted from a cookbook that my sister-in-law gave me. She is married to a career army man. When they were stationed in Schweinfurt, Germany (2007) she helped put together a cookbook with recipes from the families of those serving with the Vanguards 18th Infantry Regiment. That book is full of wonderful recipes, including this one.
Here’s what you’ll need:
1 package turkey Italian sausages
1 package frozen cheese tortellini
1 can of artichoke hearts (marinated or unmarinated)
small can of sliced black olives
1/2 feta cheese, crumbled
1/4 cup sliced green onions
6 sundried tomatoes, sliced (packed in oil or soaked a few minutes in hot water)
For the dressing:
1 cup vegetable oil
1/4 cup white wine vinegar
1 or 2 garlic cloves, minced
dried or fresh basil to taste
salt and pepper
Cook the sausages on the stove top or grill. When they are cool, slice them up. Cook the tortellin according to the package directions. Drain and run them under cool water to stop the cooking process.
Combine all the ingredients, except the spinach, in a large bowl. Mix to combine. Put the dressing ingredients in a container with a tight fitting lid. Shake well and pour over the other salad ingredients. Serve the pasta salad over spinach leaves.