
Smoky Maple Sausage and Charred Corn Pasta Salad
Prep Time
Cooking Mode
Charred corn pasta salad puts two seasonal classics together in one dish! Serve as part of a summer BBQ spread, or with salad for a quick meal.
4 cups Compliments Fusilli Pasta
2 Pkgs Compliments Smoky Maple Flavour Breakfast Sausages
3 cobs fresh corn
4 tbsp canola oil, divided
2 tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp maple syrup
¼ tsp salt
¼ tsp black pepper
2 cups shaved aged white cheddar
⅓ cup finely sliced green onions (about 4)
4 cups Compliments Fusilli Pasta
2 Pkgs Compliments Smoky Maple Flavour Breakfast Sausages
3 cobs fresh corn
4 tbsp canola oil, divided
2 tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp maple syrup
¼ tsp salt
¼ tsp black pepper
2 cups shaved aged white cheddar
⅓ cup finely sliced green onions (about 4)
Directions
1Preheat clean, oiled grill to medium-high heat. Place a 12-in. cast iron pan on one side of the hot grill. On the grill side burner (or stovetop), bring a large, salted pot of water to a boil. Cook the fusilli pasta according to package directions, until al dente, about 8 to 10 min. Drain well and cool.
2Squeeze sausage meat out of their casings, creating ½-in. (1 ½ cm) pieces. Carefully oil the cast iron pan with 1 tbsp (15 mL) oil. Sauté in the hot pan, turning occasionally, until cooked through to 165°F (74°C), about 6 to 8 min. Remove from the heat and let cool.
3Meanwhile, grill corn cobs over direct heat, turning occasionally, until lightly charred on all sides, about 10 to 12 min. Remove from the heat and let cool.
4In a large bowl, whisk together 3 tbsp (45 mL) of oil with the apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
5Cut corn kernels off the cobs and add them to the dressing, along with the cooked pasta, smoky maple breakfast sausage, white cheddar and finely sliced green onions. Taste and adjust seasoning if needed.
6Transfer to a large bowl and serve. Garnish with more sliced green onions if desired.
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Personal Note
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