Fennel and Sausage Pasta Salad

Setting the stage for Fall, this gluten-free pasta salad is bursting with the seasonal flavor of fennel and guarantees to have a bit of meat in every bite!

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 4

Ingredients

Salad

Dressing

  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons gluten-free Dijon mustard
  • Zest from half a lemon
  • ¼ teaspoon sea salt
  • Pinch crushed red pepper

Instructions

  1. Place fennel seeds in a large saucepan with 1 teaspoon of extra-virgin olive oil. Heat on medium-high heat for 1-2 minutes until toasted, rotating with a wooden spoon every 20 seconds.
  2. Add sliced fennel and onion. Cook on medium heat for 10 minutes, rotating every 2 minutes. Add sliced sausage and remove from heat. Set aside.
  3. Meanwhile, fill a medium-sized saucepan with water, cover and bring to a boil. Once boiling, add ¼ teaspoon of salt and fussili pasta. Cover and bring back to a boil, then remove cover and cook for 6 minutes, al dente. Strain and rinse pasta. Set aside to cool.
  4. Place all dressing ingredients in a blender and blend for 30 seconds, until oil is emulsified.
  5. Place cooked fennel, pasta and dressing in a large bowl and stir to coat. Add in chopped parsley and serve.
  6. Store leftovers in the fridge for up to 3 days.

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Nutrition Information Per Serving

  • Calories: 325
  • Calories from Fat: 97
  • Total Fat: 10.8
  • Saturated Fat: 1.2 g
  • Cholesterol: 19> mg
  • Sodium: 528 mg
  • Carbs: 46.8 g
  • Dietary Fiber: 4.2 g
  • Net Carbs: 42.6 g
  • Sugars: 3.5 g
  • Protein: 10.5 g