Colorful Pasta Salad

As a freshman college student I lived off of this pasta salad. It’s just such a quick, easy and delicious meal or appetizer. Plus it’s packed with veggies! Follow the recipe or feel free to just throw in whatever ingredients you have on hand! Try and throw in as many colors as possible for a fun, summery dish.

INGREDIENTS:

Pasta Salad

  • 1 lb pasta (we used Cellentani!)

  • 1-2 cucumbers

  • Cherry tomatoes

  • 1 red onion

  • 1 orange bell pepper

  • 1 yellow bell pepper

  • 1 beef polka kielbasa sausage

  • Mozzarella pearls (or feta crumbles)

  • Salt and Pepper

  • Optional: kalamata olives

Easy Balsamic Dressing

  • 1/4 c. olive oil

  • 3 tablespoons Balsamic vinegar

  • a squirt of lemon juice

  • 2 teaspoons Italian seasoning

  • Salt, pepper, and garlic salt to taste

INSTRUCTIONS

  1. Bring a large pot of water to a boil. Salt generously

  2. Boil pasta according to package instructions until “al dente.”

  3. Chop all veggies into bite sized pieces. Cut sausage as well.

  4. Sauté red onion, orange and yellow bell peppers in a large skillet over high heat. Sprinkle with a bit of salt and pepper. Add in sausage and cook until meat and veggies are slightly charred.

  5. Strain pasta and add in all of the cucumber, cherry tomatoes, sautéed peppers and onions and sausage, and the mozzarella. Season with freshly ground salt and pepper, and drizzle with balsamic dressing. (Or dressing of choice!)

  6. Balsamic dressing instructions: Whisk all ingredients together and pour over your pasta salad!

NOTES:

  • This salad can be served warm or cold! If you add in everything right away, the cheese will start to melt a bit. If you prefer it cold, wait to add ingredients until pasta has cooled.

  • Keep refrigerated for up to 1 week.

Trisha Zemp