Description
A flavorful and filling pasta salad combining smoky sausage, roasted vegetables, and tender pasta tossed in a tangy vinaigrette. Great for meal prep, picnics, or as a hearty side dish.
Ingredients
Units
Scale
- 12 oz (340 g) pasta (penne, rotini, or fusilli)
- 8 oz (225 g) smoked sausage or kielbasa, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tbsp olive oil (for roasting)
- Salt and black pepper, to taste
- 1/4 cup olive oil (for dressing)
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss bell peppers, zucchini, and onion with 2 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- Meanwhile, cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
- In a skillet over medium heat, cook sliced sausage until browned, about 5–7 minutes. Remove from heat.
- In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper to make the vinaigrette.
- In a large bowl, combine pasta, roasted vegetables, sausage, and parsley. Drizzle with dressing and toss until evenly coated.
- Sprinkle with Parmesan cheese if desired and serve warm or chilled.
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Swap sausage with grilled chicken, turkey sausage, or chickpeas for a different variation.
- Tastes best when allowed to rest for 30 minutes before serving so flavors meld together.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6 g
- Sodium: 810 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 35 mg