Warm Pasta Salad with Italian Turkey Sausage

Ingredients


Nonstick cooking spray

5 tablespoons olive oil

6 tablespoons red-wine vinegar

2 garlic cloves, minced

1 teaspoon dried oregano

3/4 teaspoon salt

1/2 teaspoon black pepper

4 plum tomatoes, halved lengthwise

1 eggplant (1 1/2 pounds), cut into 1/2-inch slices

1 large red onion, cut into 1/2-inch slices

2 hot or sweet Italian sausages

8 ounces wagon-wheel pasta



Directions

1. Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high; coat rack with nonstick cooking spray. For dressing, whisk together 4 tablespoons of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.

2. Brush tomatoes, eggplant, and onion with remaining 1 tablespoon oil. Pierce sausages several times with the point of a small knife. Grill vegetables and sausages, turning often, 13 to 15 minutes, or until sausages are no longer pink and vegetables are crisp-tender.

3. Meanwhile, cook pasta according to package directions. Drain; place in a large bowl.

4. Remove vegetables from grill and chop into bite-size pieces; cut sausages into coins, then cut each coin in half. Add sausage and vegetables to pasta. Drizzle with dressing and toss to coat

Source: http://www.fitnessmagazine.com/recipes/healthy-eating/healthy-summer-barbecue/grilling-recipes/?page=5