Hearty Pasta Dinner Salad

5
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

A colorful main dish pasta salad combining sliced Hebrew National Franks, yellow peppers, peas and tomatoes tossed with a vinaigrette and served warm

Ingredients
  • 8 ounces dry rotini pasta, uncooked
  • 1/4 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 pkg (12 oz each) Hebrew National® Jumbo Beef Franks
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 1 medium yellow bell pepper, cut into bite-size strips (1 medium = about 1 cup)
  • 1 cup frozen green peas
 
Directions
  1. Prepare pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, whisk together oil, vinegar, salt and black pepper in large bowl to make vinaigrette dressing; set aside.
  2. Cut franks lengthwise in half; then slice into 1/4-inch half moons. Heat large skillet over medium-high heat 1 minute. Add franks; cook and stir 5 minutes or until lightly browned. Add drained tomatoes, bell pepper and peas. Cook an additional 5 minutes or until peas are hot and pepper is crisp-tender, stirring occasionally.
  3. Add pasta to dressing in bowl. Add frank mixture; toss to combine. Serve hot.
Cook's Tips

For a "lighter" version of the dressing, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper and proceed with recipe as directed.

Cook's Tips

For a "lighter" version of the dressing, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper and proceed with recipe as directed.

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Nutrition Information
Calories: 435 View complete nutrition information
Reviews (1)

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Overall Rating

bk April 30, 2016

it sucked