This one's a pretty simple recipe, 
Rotini pasta 
Kale 
Sun-dried tomatoes 
Feta cheese 
Red orange and yellow sweet peppers 
Vidalia onion 
Meat of choice, I went with sausage
Extra virgin olive oil 
Balsamic vinaigrette 
Worcestershire sauce 
Lemon juice 
Salt.

So the first thing you do obviously is you have to prepare a pot to boil your pasta in. I like to use extra virgin olive oil, and sea salt for mine. 

Next you chop up your sweet peppers and onion and start caramelizing them in olive oil in a separate pan while your pot is heating up. 

When your pot starts to boil of course, throw in your pasta. It's not going to take long, though longer than what the box says 9 times out of 10. When the pasta is al dente take it out and drain it.

After your onions and peppers are caramelized, turn the pan on low heat and dice you up some sun-dried tomatoes. I usually get mine in olive oil, but if you did not get those in olive oil you will need to rehydrate them first before you chop them. Once you've got them diced up toss them in the pan with your onions and peppers and add lemon juice, Worcestershire sauce, and a good measure of balsamic vinaigrette then put the lid on and let them simmer. 

Open up your bag of kale and grab your pasta and add a little bit at a time to a bowl alternating until either you run out or run out of room but always leave some for the simmering vegetables. I generally don't cold wash my pasta because of this step. The kale will wilt a little and allow you to fit more in your bowl. 

By this time your tomatoes should be well integrated with your vegetable mix so go ahead and pour the mixture in the salad as well. Take you a big old spoon and stir it up. 

Serve with meat of choice, mine was some sausage I picked up in San Angelo.



Sausage and Pasta Salad