Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high; coat rack with nonstick cooking spray. For dressing, whisk together 4 tbsp of the oil, the vinegar, garlic, oreganso, salt, and pepper. Set aside.
Brush tomatoes, eggplant, and onion with remaining oil. Pierce sausages several times with the point of a small kinfe. Grill vegetables and sausages, turning often, 13 to 15 min., or until sausages are no longer pink and vegetables are crisp-tender.
Meanwhile, cook pasta according to packge directions. Drain; place in a large bowl.
Remove vegetables from grill and chop into bite size pieces; cut sausages into coins, then cut coins in half. Add sausage and vegetables to pasta. Drizzle with dressing and toss to coat.
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