Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Italian Sausage Links |
| 18 \N | Ripe Roma Tomatoes |
| 1½ \N | Medium onion, chopped |
| 2 cups | Shredded Motzzarella cheese |
| ⅜ cup | Red wine vinegar |
| ¾ cup | Olive oil |
| 1½ teaspoon | Minced garlic |
| 1½ teaspoon | Dijon mustard |
| 2 teaspoons | Dried basil leaves |
| 1½ teaspoon | Dried oregano |
| \N \N | Salt and Pepper to taste |
| 2 \N | Sweet red peppers, chopped |
| 2 \N | Small yellow squash,chopped |
| 1 \N | Habenero pepper |
| 1 pounds | Rotini |
Cut habenero pepper in half. Toss in water to cook the pasta. When pasta is al dente, remove pepper. Drain and rinse pasta in cold water to chill and remove starch.
Cut tomatoes in half, lengthwise and cut into ½ inch slices. Place Italian sausage in boiling water and pre-cook 10 min. Grill over medium coals until cooked through or brown in medium skillet. Chill and cut into ½ inch rounds. Place in glass serving bowl. Add tomatoes, onion and cheese, and pasta. Toss gently. Combine remaining ingredients, pour over sausage mixture. Mix. Marinate at least 1 hour in refrigerator. Stir before serving. Serve cold.
This recipe comes from Bob Evans Restaurants. Naturally, they suggest you use their Italian Grillin' Sausage, with some spicing up by Jim Kirk.
Posted to MM-Recipes Digest V4 #165 by Carole <caroleru@...> on Jun 27, 97