When the classic cherished flavours of pizza meet pasta you have a recipe for a lunch that will garner you praise from your school-bound tykes. To up the nutritional ante, consider serving the pasta mixture on a bed of spinach.
Tower of power
Assembling this pizza pasta salad in a jar is a great way to take care of several portions at once. Simply place dressing at the bottom of wide-mouth jars and top with cooked pasta, sausage, cheese, olives, tomatoes, and basil, in that order. Seal lid shut and chill until ready to serve.
1 lb (450 g) whole grain or gluten-free fusilli or rotini pasta
1 lb (450 g) turkey sausage
6 oz (170 g) bocconcini, roughly chopped
1 pint (550 mL) grape tomatoes, quartered
1/2 cup (125 mL; about 2 oz/60 g) pitted kalamata olives, sliced (optional)
1 1/2 cups (350 mL) sliced fresh basil, or to taste
3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
1 1/2 Tbsp (22 mL) red wine vinegar
1 1/2 tsp (7 mL) dried oregano
1/2 tsp (2 mL) ground black pepper
In large pot of simmering water, prepare pasta according to package directions. Drain and return to pot. Let cool to room temperature.
Remove sausage from casing and heat in skillet over medium heat, crumbling sausage as it cooks.
Add sausage to pasta along with bocconcini, tomatoes, olives, and basil. Whisk together oil, vinegar, oregano, and black pepper. Toss dressing with pasta mixture.