Ingredients
1 lb cooked penne ziti noodles
4 chicken sausage links
8 oz white mushrooms
4 gold potatoes, cubed
1 cup baby arugula
4 oz garlic jack, cubed
12 in grape tomatoes, cut half
2 T butter
2 scallions, chopped
¼ c olive oil I love
¼ c pepper jelly
¼ c balsamic fig vinegar
1 T grainy mustard
1 tsp sea salt
½ tsp pepper
1 T honey
1 tsp chopped garlic
½ c kewpie mayo
Tools
Large takeaway container
Directions
Step 1
Boil the noodles to Al dente with salt in the water. Toss with the mayo, a sprinkle of salt and set aside
Step 2
Prepare the dressing by combining the olive oil + pepper jelly + vinegar + honey + salt + pepper in a mason jar or carafe and shake/stir
Step 3
Saute the chicken sausage and mushrooms and potatoes with garlic and butter and set aside.
Step 4
Take a large plastic container with a lid and add 3/4 the dressing to the bottom. Add the noodles and toss. Layer on the toppings and then add the rest of the dressing.
Step 5
Pop on the lid and store in the cooler until time to eat! We took this to the beach yesterday for a little homemade goodness right on the sand!
