with Pimento-Style Cheese & Dilly Pasta Salad
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- 1 garlic clove
- 1 cucumber
- 1 tsp Dijon mustard
- 1 tsp dried dill
- 2 oz apple cider vinegar
- 4 oz rotini pasta
- 4 oz roasted red peppers
- 1 tsp hot sauce
- 2 oz Treeline® Cashew Cream Cheese
- 2 Field Roast® Italian sausages
- 2 hot dog buns
- 1 oz pickled jalapeños
- 2 tbsp (4 tbsp) olive oil*
- 1 tsp (2 tsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Bring a medium saucepan of salted water to a boil. Peel and mince the garlic. Dice the cucumber(s). Add minced garlic, diced cucumber, Dijon mustard, dill, apple cider vinegar, 2 tbsp (4 tbsp) olive oil, and a sprinkle of salt to a large bowl, and whisk the vinaigrette to combine.
Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain pasta, run under cool water to stop the cooking process, and transfer to the bowl with the vinaigrette. Toss the dilly pasta salad.
Drain, pat dry, and finely chop the roasted red peppers. Add chopped red peppers, hot sauce, and cream cheese to a small bowl, and mix the pimento-style cheese until combined.
Set the broiler to high and position rack in the middle of the oven. Remove sausages from their plastic casing. Heat 1 tsp (2 tsp) vegetable oil in a small nonstick skillet over medium heat. Add sausages and cook until browned, 5 to 6 minutes. Toast hot dog buns in the oven until golden brown, 1 to 2 minutes. TIP: All broilers are different. Watch carefully to ensure the food doesn’t burn.
Spread pimento-style cheese on the toasted hot dog buns and add sausages. Top with pickled jalapeños and serve with dilly pasta salad. Enjoy!