Whole Wheat Spaghetti Salad with Italian Sausage, Tomatoes, Olives, and Basil Vinaigrette

Ingredients

• 4 or 5 links turkey Italian Sausage
• 2-3 tsp. olive oil, for browning the sausage 8 oz. whole wheat spaghetti, broken into pieces about 2 inches long
• Salt, for pasta cooking water
• 2 cups cherry or grape tomatoes, cut in half
• 1 can black olives, drained and cut in half
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh parsley
• 3 T coarsely grated fresh Parmesan
• Salt and fresh ground black pepper to taste
• 2 T white balsamic vinegar
• 1 tsp. red wine vinegar
• 1/2 tsp. dried Italian Herb Blend
• 1/2 tsp. garlic powder
• 3 T extra-virgin olive oil
• 10-12 fresh basil leaves, finely chopped

Directions

1. Warm a little olive oil in a large skillet, then set the sausage in the pan to brown over medium heat. As it cooks, snap the spaghetti into shorter lengths and bring a large pot of well-salted water to a boil for the pasta.
2. Once the water is boiling, add the spaghetti, lower the heat so it bubbles gently, and cook until the pasta is just shy of fully tender. Use the package timing as your guide; the spaghetti here cooked for exactly 9 minutes.
3. Pour the pasta into a colander in the sink, run cold water over it, and leave it to drain thoroughly.
4. When the sausage has browned all over, transfer it out of the pan and set it aside until it is cool enough to slice.
5. Halve the cherry tomatoes.
6. Drain the olives, then halve them as well.
7. Chop the parsley, slice the green onions, and mince the basil finely, or measure out the pesto if you are using that instead of fresh basil.
8. Slice the cooled sausage into thick rounds. Add a bit more olive oil to the skillet, then return the sausage pieces to the pan and brown them on both sides. Set them aside to cool.
9. While the sausage cools and the pasta continues draining, whisk or blend the white balsamic vinegar, red wine vinegar, Italian herb blend, garlic powder, and olive oil until they form the dressing.
10. Whisk or blend the finely chopped basil into the dressing, or use basil pesto.
11. Add the cooled, well-drained spaghetti to a large bowl with the halved tomatoes and olives, then toss gently with the dressing.
12. Add the cooled browned sausage slices and toss again. Scatter in the chopped parsley, sliced green onion, and coarsely grated fresh Parmesan, then toss once more.
13. Finish the salad with salt and fresh ground black pepper to taste and serve it right away, or chill it for a few hours before serving. Go easy on the salt at first, since the pasta water and olives already add plenty.
14. Fresh tomatoes are not always at their best after refrigeration, but this salad still holds up well after an overnight chill.