Quick Warm Pasta Salad With Vegetables Kielabasa Food

KIELBASA PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; add the sausage, olives and Parmesan cheese. In a small bowl, combine the mayonnaise, vinegar and salad dressing mix. Stir into the pasta mixture. Add croutons and toss to coat. Serve immediately.

WARM POTATO AND KIELBASA SALAD

Steps:

• Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
• Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.

MOM'S KEILBASA PASTA SALAD

Steps:

• Cook pasta according to package instructions, rinse with cold water, drain thoroughly and place in an extra large bowl.
• While pasta is cooking, chop all the vegetables, cheeses and Keilbasa as directed above. Place all in the extra large bowl with the pasta.
• Pour entire bottle of Italian dressing over everything and toss to combine.
• Cover and refrigerate until ready to serve. (Note: I recommend making this salad well ahead of time to allow the dressing to marinate with the other ingredients and intensify the flavor, but serve immediately if you wish).

KIELBASA SUMMER SALAD

Steps:

• In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.

KIELBASA WITH VEGGIES

Steps:

• In a large skillet, brown sausage in oil over medium-high heat. Remove with a slotted spoon and keep warm. Add the vegetables, broth and soup mix to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender., Return sausage to the pan. Combine cornstarch and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1 minute or until thickened.

PASTA SKILLET WITH KIELBASA

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

EASY KIELBASA SKILLET DINNER

Steps:

• Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
• Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.

QUICK WARM PASTA SALAD WITH VEGETABLES & KIELABASA RECIPE

Steps:

• 1) Cook pasta according to directions on the box. 2) In a bowl combine arugula, tomatoes and feta. 3) In a small pan cook kielbasa and onions in 2 teaspoons of olive oil, seasoning with red pepper flakes. 4) Add hot, drained pasta and kielbasa to the vegetable mixture, season with salt and pepper and drizzle with olive oil. This salad can have many variations: use chicken instead of kielbasa; add olives and/or sundried tomatoes; add spinach instead of arugula; add any herbs that are in season; use any kind of vegetable you like (asparagus, red peppers, zucchini, etc.); use orzo or even rice instead of pasta (yes, I know orzo is pasta).