Italian Sausage and Zucchini Noodle Salad
This Italian Sausage and Zucchini Noodle Salad is a refreshing and nutritious summer dish that's packed with flavor. The zucchini noodles provide a light and fresh base, while the grilled Italian sausages add a savory element. The colorful assortment of vegetables and the tangy balsamic dressing make it a perfect healthy meal option for warm summer days. Plus, you can grab everything at Farmview during your next visit. Enjoy!
For the salad:
- 4 Rock House Farm Mild Italian sausage links
- 2 medium zucchinis
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons chopped fresh basil
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Preheat a grill or grill pan over medium heat. Add the Italian sausage links and cook them until they are browned and cooked through. This should take about 8-10 minutes per side, depending on the type of sausage. Once cooked, remove them from the grill and let them cool slightly before slicing into bite-sized pieces.
- While the sausages are cooking, prepare the zucchini noodles. You can use a spiralizer to make zucchini noodles or julienne them with a knife. Place the zucchini noodles in a large salad bowl.
- Add the halved cherry tomatoes, sliced cucumber, red onion, and chopped fresh basil to the salad bowl with the zucchini noodles.
- In a separate small bowl, whisk together the dressing ingredients: extra-virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad ingredients and toss everything together until well combined.
- Add the sliced Italian sausage to the salad and gently toss again.
- Taste and adjust the seasoning as needed with additional salt and pepper.
- Serve the Italian Sausage and Zucchini Noodle Salad immediately, or refrigerate it for a couple of hours to let the flavors meld.