Ready for more pasta! We have not OD’d yet on pasta salads, and at this rate, I don’t think we ever will. They are sooo perfect for the summer. This one caught my eye, and the original called for pepperoni in the ingredient list. I subbed spicy Italian chicken sausage, which I chopped and sauteed. Poifect!
Chicken sausage antipasto pasta salad
16 ounce package spiral pasta
4 spicy Italian chicken sausage links, casings removed
1 15-ounce can garbanzo beans, rinsed and drained
1 pepper, any color, diced
4 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 tablespoons minced fresh basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1/2 cup olive oil
1/2 cup lemon juice
Cook pasta according to package instruction til al dente; drain and rinse under cold water. Place in a large salad bowl.
Meanwhile, saute the chicken sausage until nicely browned. Add to the pasta bowl, along with the next nine ingredients. Mix well.
In a container with a tight-fitting lid, shake the oil and lemon. Pour over the salad and toss. Cover and refrigerate for a few hours or overnight. Makes 8 – 10 servings.