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Kielbasa Pasta Salad with Lemon Basil Dressing

SERVINGS
4
PREP TIME
10 min
COOK TIME
30 min

INGREDIENTS

  • 1 package Coleman Natural Polish Kielbasa (12oz) sliced 1/2-inch thick
  • 8 oz farfalle pasta
  • 1/4 cup basil leaves
  • 1/4 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 1/2 cups corn
  • 2 cups diced bell pepper
  • 1 avocado, diced
  • 1 large shallot, minced (about 1/4 cup)
  • 2 cups packed baby spinach leaves, roughly chopped
Tip
Serves 4 as an entrée, 8 as a side dish

INSTRUCTIONS

Cook pasta according to package directions. Rinse under cold water.

Heat a large skillet over medium high heat and spray with cooking spray. Add the sliced kielbasa, working in batches so as not to crowd the skillet, and brown lightly on both cut sides, about 1-2 minutes per side. Repeat until all of the kielbasa is browned. Remove and drain on paper towels.

Combine the basil, lemon juice, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a blender and puree for about 30 seconds.

Combine the cooked kielbasa and the cooked pasta in a large bowl. Add the corn, peppers, avocado, shallot, and spinach. Pour the lemon-basil dressing over the salad and toss gently to coat and serve.

Tips
There is no need to cook the corn when you remove it from the cob. If fresh corn isn’t available, substitute 1 1/2 cups frozen corn kernels, thawed. If you plan to make the salad ahead of time, toss the salad with half of the dressing before refrigerating, and right before serving, toss with the remaining dressing.

Can't find farfalle? Use another short pasta.

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