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sausage pasta salad dish

Sausage Pasta Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 large mixing bowl
  • 1 Medium Skillet
  • 1 colander
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Serving platter or bowl

Ingredients
  

  • 8 ounce pasta rotini, penne, or fusilli; short shape
  • 8 ounce smoked sausage sliced into half-moons
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup black olives sliced
  • 1/2 cup cheddar cheese cubed
  • 1/4 cup fresh parsley chopped
  • 1/4 cup olive oil
  • 3 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to cool, and set aside to drain well.
  • While the pasta cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat.
  • Add the sliced smoked sausage to the skillet and cook, stirring occasionally, for 5–7 minutes until browned on the edges.
  • Transfer the cooked sausage to a plate and let it cool slightly.
  • In a large mixing bowl, whisk together 1/4 cup olive oil, red wine vinegar, Dijon mustard, honey, garlic, dried oregano, salt, and black pepper to make the dressing.
  • Add the cooled pasta to the bowl with the dressing and toss until the pasta is evenly coated.
  • Add the browned sausage, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, cheddar cheese, and parsley to the bowl.
  • Gently toss everything together until the ingredients are well combined and coated in the dressing.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld.
  • Taste the salad before serving and adjust seasoning with extra salt, pepper, or vinegar if needed.
  • Transfer the sausage pasta salad to a serving bowl or platter and serve chilled or at cool room temperature.

Notes

For best results, avoid overcooking the pasta so it holds its shape in the salad, pat any very watery vegetables (like cucumbers) dry so they don’t dilute the dressing, and let the salad rest long enough for the flavors to blend. This dish is flexible: you can swap smoked sausage for grilled Italian sausage, add extras like peas or spinach, or use a store-bought Italian dressing in a pinch. If making ahead, reserve a little extra dressing to stir in just before serving to refresh the texture, and keep the salad well-chilled, especially if serving outdoors.
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