Pasta And Smoked Sausage Picnic Salad - cooking recipe

Ingredients

14 ounces smoked cooked sausage
Vinaigrette Dressing
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons white wine vinegar
1/3 cup olive oil
1 garlic clove, peeled and mashed
The Salad
8 ounces uncooked penne pasta, 2 1/4 cups
1 cup frozen green pea, thawed
1 cup finely chopped green onion, with green tops
2 large medium red ripe tomatoes, seeded and chopped
1/2 cup thinly sliced carrot, 1 medium carrot
1/4 cup grated parmesan cheese
1/4 cup fresh basil, julienned
additional fresh basil (to garnish)

Preparation

Bring pan with 2 to 3 inches of water to a boil.
Turn heat off and add sausage.
Immediately cover pan and let sausage stand 15 minutes.
Remove sausage to a plate and let cool in the refrigerator.
Meanwhile, prepare vinaigrette dressing by mixing dry mustard, salt, pepper, garlic and vinegar together in a small bowl.
Slowly whip in olive oil to form an emulsion.
Cook pasta according to package directions.
Drain.
Place in large bowl and toss with 1/4 cup vinaigrette dressing.
When cool, slice sausage into thin 1/4-inch slices.
Remove garlic clove from vinaigrette dressing.
Add sausage, peas, onion, tomatoes, carrots, 1/4 cup basil and remaining vinaigrette to the pasta.
Sprinkle top with cheese. Garnish with fresh basil.