Sausage & Roasted Pepper Summer Pasta Salad

Ingredients

• 8 oz Italian sausage (mild or sweet), sliced
• 6 oz Pasta (penne or rotini)
• 1 cup Roasted red peppers, drained and sliced
• 1 cup Cherry tomatoes, halved
• 2 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 1 clove Garlic, minced
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 2 tbsp Fresh basil or parsley, chopped(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse briefly with cool water to stop cooking.

2. 2

   While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced sausage and cook until browned and cooked through, about 10–12 minutes. Stir in the minced garlic for the last 30 seconds.

3. 3

   In a bowl, whisk the remaining 1 tbsp olive oil, red wine vinegar, and Dijon mustard with black pepper (and salt only if needed).

4. 4

   In a large bowl, combine the cooked pasta, sausage, roasted red peppers, and cherry tomatoes. Pour in the vinaigrette and toss to coat. Fold in chopped basil/parsley if using, then serve warm or at room temperature.