Warm Pasta Salad with Italian Turkey Sausage
Makes: 6 servings
Prep: 15 minutes
Cook: 12 minutes
Grill: 15 minutes

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

Nutrition facts per serving
382 calories, 12g protein, 36g carbohydrate, 23g fat (6g saturated), 4g fiber