Garden Pasta Salad with Chicken Apple Sausage

    
     Here's an easy pasta salad dish that is on the "lite" side for those looking to control their weight this Memorial Weekend:

Chicken Apple Sausage ~ At least 12 ounces (approximately 4 large links)
Garden Vegetable Pasta ~ 1 box of Ronzoni Garden Delight Penne Rigate (12 ounces)
Tomato ~ 1 large
Cucumber ~ 1/2 large
Reduced Fat Italian Dressing ~ 16 ounce bottle
Lowfat Shredded Cheese ~ 8 ounce bag
Pepper ~ 1/2 teaspoon

     Prepare the box of pasta according to instructions.  I cook the pasta so that it is tender (about 7 minutes), then drain, pour into a bowl, cover, and put in fridge to cool.

     As the pasta is cooling, fill the bottom of a skillet with about an inch of water.  As you are bringing it to a boil, slice the sausage links about a quarter of an inch thick each.  Add all to boiling water, then simmer for about 15 to 20 minutes, stirring occasionally. (Add water if needed; you will always want a little bit simmering in the pan.)

     As the sausage is cooking, slice the tomato into chunks and drain.  Then run a fork along the cucumber to create ridges, cut in half, and cut into quarters.  Set aside.  Drain the sausage when complete.

     When the sausage and pasta are cooled to at least room temperature, mix them with the tomatoes and cucumbers in the bowl.  Shake the Italian dressing well, holding it upside down.  Add to the bowl according to taste.  (I generally like just to coat the pasta mixture, using about one-third of a 16-ounce bottle of dressing.)

     Mix in about a half cup of the shredded cheese, as well as about a half teaspoon of pepper.  (These, too, can be adjusted according to preference.)  Top the entire pasta salad with a sprinkling of shredded cheese and cover.  Keep in the fridge for about 4 hours before serving.

     As always, have a wonderful Saturday and a great Memorial Weekend :)