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Sausage and Roasted Vegetable Pasta Salad

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A hearty and colorful pasta salad featuring smoky sausage, roasted vegetables, and tender pasta tossed in a light vinaigrette. Perfect served warm or chilled for picnics and weeknight meals.

Ingredients

Scale
  • 12 oz (340 g) short 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 small zucchini, chopped
  • 1 red onion, chopped
  • 2 tbsp olive oil
  • 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 Parmesan cheese, grated (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss bell peppers, zucchini, and onion with 2 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes until tender and slightly charred.
  3. Meanwhile, cook pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
  4. In a skillet, cook sliced sausage over medium heat until browned, about 5–7 minutes. Set aside.
  5. In a small bowl or jar, whisk together 1/4 cup olive oil, vinegar, Dijon mustard, honey, garlic, salt, and pepper to make the vinaigrette.
  6. In a large bowl, combine pasta, roasted vegetables, sausage, and parsley. Pour dressing over and toss to combine.
  7. Sprinkle with Parmesan cheese if desired and serve warm or chilled.

Notes

  • This salad can be made ahead and refrigerated for up to 3 days.
  • Try swapping sausage with grilled chicken or chickpeas for variation.
  • Best served at room temperature for maximum flavor.

Nutrition

Find it online: https://tastyera.com/sausage-and-roasted-vegetable-pasta-salad/