Recipe courtesy of Ginevra Iverson for Food Network Kitchen

Sausage and Peppers Pasta Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
We’ve reimagined classic sausage and peppers as the ultimate summery pasta: Beautifully charred peppers and onions and bite-size sausage pieces get tossed straight from the grill with warm pasta, cubes of provolone and an easy Italian vinaigrette. Showered with lots of fresh basil, it's a summertime must-have!



Special equipment:
a Food Network™ Grilling Topper Tray; a Food Network™ Grilling Tray
  1. Prepare a grill for medium-high heat.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente.
  3. Meanwhile, whisk together the oil, vinegar, oregano, red pepper flakes, garlic, 1 tablespoon salt and a few grinds of black pepper in a large bowl. Transfer 3 tablespoons of the vinaigrette to a medium bowl, add the red onion and bell peppers and toss to coat.
  4. Add the provolone to the large bowl with the remaining vinaigrette. Drain the pasta, immediately add it to the provolone and toss to coat with the vinaigrette. Set aside.
  5. Add the sausage to a Food Network™ Grilling Topper Tray and the peppers and onion to a Food Network™ Grilling Tray. Cook, flipping the sausage several times and tossing the peppers and onions occasionally, until the sausage is cooked through and browned and the peppers are blistered and softened, 10 to 12 minutes.
  6. Remove the skewers from the sausage and cut into bite-size pieces. Toss the sausage and peppers and onion with the pasta. Gently fold in the basil.