Sausage and Peppers Pasta Salad Recipe Kitchen

Sausage and Peppers Pasta Salad

Difficulty: Easy

Servings: 6 to 8

Nutrition Facts (per serving)
Serving Size: 1 of 8 servings
Calories: 486
Total Fat: 23g
Saturated Fat: 7g
Carbohydrates: 54g
Dietary Fiber: 6g
Sugar: 4g
Protein: 18g
Cholesterol: 20mg
Sodium: 617mg

Total Time: 30 min
Active Time: 30 min

This pasta salad transforms the classic sausage-and-peppers combination into a bright, summertime dish. Grilled Italian sausage and charred bell peppers are tossed with warm fusilli, cubes of provolone, and a zesty Italian vinaigrette, then finished with plenty of fresh basil.

Ingredients

• Kosher salt and freshly ground black pepper
• 1 pound fusilli pasta
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 garlic clove, grated
• 1 medium red onion, large diced
• 1 orange bell pepper, cut into bite-size chunks
• 1 red bell pepper, cut into bite-size chunks
• 1 yellow bell pepper, cut into bite-size chunks
• 8 oz thick-cut provolone cheese, cubed
• 1 1/2 lbs Italian sausage coil (parsley and cheese variety), skewered through the center as needed
• 2 cups fresh basil leaves, chopped

Cook Mode (Keeps your device from sleeping while you cook.)

Special tools: Grilling Topper Tray; Grilling Tray

Directions

1. Preheat a grill to medium-high heat.
2. In a large pot, bring salted water to a boil and cook the fusilli according to package instructions until al dente.
3. While the pasta cooks, whisk together the olive oil, red wine vinegar, oregano, crushed red pepper flakes, grated garlic, 1 tablespoon salt, and a few turns of black pepper in a large bowl. Reserve 3 tablespoons of the dressing in a medium bowl, add the diced onion and all the bell peppers to the reserved dressing, and toss to coat.
4. Add the provolone cubes to the remaining vinaigrette in the large bowl. When the pasta is done, drain and immediately transfer it to the bowl with the cheese; toss so the cheese softens and the pasta is evenly coated. Let it stand.
5. Place the sausage coil on the Grilling Topper Tray and put the dressed peppers and onions on the Grilling Tray. Grill both, turning the sausage and stirring the vegetables occasionally, until the sausage is browned and cooked through and the peppers and onions are tender with some char, about 10 to 12 minutes.
6. Remove any skewers, slice the sausage into small pieces, and combine the sausage, grilled peppers, and onions with the pasta and provolone cubes. Fold in the chopped basil.

Tips:

• For more heat, increase the crushed red pepper flakes or add fresh herbs for brightness.
• For meal prep, dress the pasta and cheese while still warm so the flavors soak in.
• Serve slightly warm, at room temperature, or chilled whichever you prefer on a hot day.