Hearty Pasta Dinner Salad

Submitted by Hebrew Nationalreg

"A colorful main dish pasta salad combining sliced Hebrew National® beef franks, yellow peppers, peas, and tomatoes tossed with vinaigrette and served warm. For variety, substitute your child's favorite summer veggies or your child's favorite shaped pasta. For a "lightened" version of this recipe, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper for dressing and proceed with recipe as directed. Tip: Don't have white wine vinegar on hand? Substitute 1 teaspoon grated lemon zest and 1/3 cup freshly squeezed lemon juice."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 1 cup
• Serves: 6

ingredients

• 8 ounces rotini pasta, uncooked
• 1⁄4 cup olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 (12 ounce) package hebrew nationa jumbo beef Hebrew National® beef franks
• 1 (14 1/2 ounce) can hunt's Hunt's® Diced Tomatoes, drained
• 1 medium yellow bell pepper, cut into bite-sized strips (about 1 cup)
• 1 cup frozen green pea

directions

1. Prepare pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, whisk olive oil, vinegar, salt, and black pepper together in large bowl to make dressing; set aside. Cut franks lengthwise in half; then slice into 1/4-inch-thick half moons.
2. Heat large skillet over high heat for 1 minute. Add franks; cook and stir 5 minutes or until lightly browned. Add tomatoes, bell pepper, and peas; cook an additional 5 minutes, stirring occasionally, or until peas are hot and peppers are crisp-tender.
3. Place pasta into bowl with prepared dressing. Add frank mixture; toss to coat all with dressing. Serve hot.