Kielbasa Pesto Pasta Salad

Kielbasa Pesto Pasta Salad

This Kielbasa Pesto Pasta Salad might be the best plus one to bring to all the BBQs this summer. It’s a total keeper.

Kielbasa Pesto Pasta Salad

It’s Memorial Day weekend – the unofficial start to the summer. We’ve had such a harsh winter here in Maine, so I’m very thankful that warmer weather is finally here. Being born and raised in a warm climate, I habitually enjoy summer more than any other season.


I’m looking forward to beach days, hiking, dining/drinking on patios, eating fresh strawberries and peas (YASSS), attending festivals, visiting the farmers market, lakeside hangs, baseball games, grilling, and eating lobster rolls. It’s totally okay that most of these are related to food… errrr… right?!

*grins awkwardly*

Kielbasa Pesto Pasta Salad

Let’s get back to the Kielbasa Pesto Pasta Salad shall we? It has kielbasa (oh my heart), roasted broccoli and red pepper, basil and walnut pesto, and pasta! Carbs, carbs, carbs! Just what we need during the summer months – ha!

Seriously though, this could possibly be the new BYODish for this summer’s events. If you don’t fancy turning on the oven, grill the kielbasa and vegetables. If you want to make it a little healthier, use whole grain or rice pasta.

Make this happen this summer. This weekend. Right now.


5 from 1 reviews
KIELBASA PESTO PASTA SALAD
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 1 ½ lbs. broccoli, cut into florets
  • 1 red bell pepper, seeded and sliced into strips
  • 3 tablespoons extra-virgin olive oil
  • 13 oz. kielbasa sausage, sliced diagonally into ½ inch thick
  • sea salt, to taste
  • fresh ground black pepper, to taste
  • 8 oz. rotini pasta
  • ---FOR PESTO---
  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • 3 tablespoons walnuts
  • ½ cup extra-virgin olive oil
  • ½ freshly grated Parmesan cheese
  • ½ lemon, juiced (about 2 tablespoons)
  • sea salt, to taste
  • fresh ground black pepper, to taste
Directions
  1. ROAST THE VEGETABLES AND KIELBASA. Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil and spray it with non-stick cooking spray. In a large mixing bowl, combine broccoli and red bell pepper. Drizzle with extra-virgin olive oil, add salt and fresh black pepper to taste, and toss to coat. Transfer vegetables to baking sheet, along with kielbasa slices. Roast in preheated oven until tender, about 20-25 minutes.
  2. BOIL THE PASTA. Meanwhile, cook the pasta according to package instructions. Drain and toss the pasta with a little olive oil to keep it from sticking together. Set aside to cool.
  3. MAKE THE PESTO. In a food processor, puree the basil, garlic, and walnuts until well-blended. While the food processor is running, slowly add the olive oil in a steady stream and process until blended. Add the Parmesan cheese and lemon juice. Pulse a few times, just until combined. Add salt and fresh black pepper to taste.
  4. ASSEMBLE PASTA SALAD. Place the pasta in a large bowl and toss with the prepared pesto. Add roasted pepper, broccoli, and kielbasa to the bowl. Season with salt and fresh black pepper to taste; toss well to combine.
Notes
Best served at room temperature.

2 thoughts on “Kielbasa Pesto Pasta Salad

  1. Thanks Karly! Me too! I have an unhealthy obsession to pasta salad – especially this one. I hope you get to enjoy it soon! 😀

  2. Wowza, does this look DELICIOUS. Pasta salad is one of my favorite summer recipes, but throw some meats and there and I am obsessed. Cannot wait to try this twist on the original!

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