This pasta salad has all the flavors we know and love from a nice dish of sausage & peppers, but in pasta salad form! Here’s how it comes together:
Ingredients:
- 1lb ribbed rigatoni noodles
- 1.5lbs of raw Italian Sausage links (I went with mild)
- 12oz jar of roasted peppers, drained (you can usually find these near the pickles & olives and/or in the Italian/pasta aisle!)
- 8oz package of fresh mozzarella pearls
- 12-15 medium to large fresh basil leaves
- 1/4 cup extra virgin olive oil
- 4 Tbsp grated Parmesan + extra for finishing
- 3 Tbsp balsamic vinegar
- 1.5 Tbsp red wine vinegar
- 1.5 tsp garlic salt
Directions:
1. Bring large pot of water to a boil, heavily salt, and cook rigatoni to al dente according to package directions. Once cooked, drain pasta & rinse with cold water.
2. While pasta is cooking, cook the sausage however you prefer. I browned mine on the stovetop but you can also grill them, cook them in the oven, etc - whichever you prefer. You can also cut down on cooking time by cooking the sausage ahead of time! Once cooked, set aside the links to cool.
3. While pasta and sausage is cooking & cooling, drain & chop roasted peppers.
4. Add pasta & roasted peppers to a large mixing or serving bowl.
5. Slice sausage into approx. 1/4 inch pieces using a sharp knife. Add them to the bowl.
6. Add olive oil, both vinegars, garlic salt, & 4 Tbsps of grated parm. Mix until fully incorporated.
7. Stack and chop basil leaves - set a quarter of the chopped leaves aside for garnishing. Add the chopped basil to the pasta mixture with the fresh mozzarella pearls. Mix until fully incorporated.
8. Taste, season with salt & pepper to your liking, finish with remaining grated cheese and chopped basil, and enjoy!
If you’re looking for a pasta salad that delivers bold, traditional Italian flavors with a fresh twist, this Sausage & Peppers Pasta Salad is a fantastic choice. Using ribbed rigatoni noodles holds the sauce and ingredients beautifully, ensuring every bite is packed with zest and texture. When selecting Italian sausage, mild varieties offer a balanced flavor, but if you prefer a little heat, spicy sausage can add a wonderful kick to the dish. Cooking the sausage on the stovetop allows for easy browning, but grilling or oven-roasting can impart a smoky depth that complements the roasted peppers perfectly. Roasted peppers contribute a sweet and slightly smoky component, making this salad vibrant and colorful. You can find these in jars near pickles or in an Italian specialty aisle, which adds convenience without sacrificing authenticity. Fresh mozzarella pearls melt subtly into the salad, creating creamy pockets of cheese that pair wonderfully with the acidic notes of balsamic and red wine vinegars. A key to enhancing the flavor is the use of fresh basil. Chopping most of the basil into the salad infuses it with aromatic freshness, while sprinkling some on top lends an appealing visual touch and an extra burst of herbal fragrance. The garlic salt and grated Parmesan cheese provide savory depth, balancing the bright vinegar and olive oil dressing. One tip for preparing this dish ahead of time is to cook the sausage in advance and chill it. This not only speeds up assembly but also lets the flavors meld together overnight in the refrigerator. Serving this pasta salad cold or at room temperature makes it versatile for picnics, barbecues, or light dinners. This recipe takes all the beloved flavors from the classic sausage and peppers dish and reinvents it in an easy-to-eat salad form. It’s ideal for those who appreciate hearty ingredients combined into a refreshing pasta salad. Whether you’re a beginner or an experienced cook, this one is approachable and sure to impress your family and friends with its robust flavors and satisfying textures.
