Sausage and Peppers Pasta Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 486
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 54
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 20
- Sodium
- 617
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt and freshly ground black pepper
1 pound fusilli
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 clove garlic, grated
1 medium red onion, cut into large dice
1 orange bell pepper, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1 yellow bell pepper, cut into bite-size pieces
8 ounces thick-cut provolone, cubed
1 1/2 pounds Italian sausage coil, such as parsley and cheese (1 to 3 coils skewered through the center)
2 cups fresh basil leaves, chopped
Directions
Special equipment:
a Food Network™ Grilling Topper Tray; a Food Network™ Grilling Tray- Prepare a grill for medium-high heat.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente.
- 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.
- 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.
- 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.
- 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.