Italian Sausage, Peppers and Onion Pasta Salad

Name: Italian Sausage, Peppers and Onion Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) Italian sausage links, casings removed if links, broken into 1-inch pieces; 12 oz (340 g) penne pasta; 2 large red bell pepper, seeded, cut into 3/4-inch chunks; 1 large yellow bell pepper, seeded, cut into 3/4-inch chunks; 1 large (300 g) red onion, halved, thinly sliced; ⅓ cup (80 ml) extra virgin olive oil; 3 tablespoon (45 ml) red wine vinegar; 1½ teaspoon (1½ g) dried Italian seasoning; 3 clove (15 g) garlic, minced; 1 teaspoon (5 ml) Dijon mustard; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh Italian parsley, roughly chopped (optional); ⅓ cup (40 g) Parmigiano-Reggiano, grated (optional)

From the MyKitchenBank Kitchen

A hearty, vibrant pasta salad loaded with browned Italian sausage, roasted bell peppers, sweet onions, and tender pasta tossed in a tangy Italian vinaigrette. Serve at room temperature or chilled for a satisfying main dish that's perfect for picnics, potlucks, or casual weeknight dinners. The flavors marry beautifully as it sits, making it an excellent make-ahead option.

Prep: 20 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 6 servings (about 9 cups total)

Save to My Kitchen Jump to recipe

Steps

Before you start

Bring a large pot of salted water to a boil for the pasta
Have all vegetables prepped and ready before you start cooking the sausage
Use Italian sausage links (sweet or hot, your preference) or bulk sausage

1
Cook the pasta
- Bring a large pot of salted water (about 6 quarts) to a boil.
- Add the penne and cook until just al dente (usually 2 minutes less than the package suggests, about 9–10 minutes total).
- Drain in a colander and set aside.
- Do not rinse the pasta.
+ Show details− Hide details
Ready when: Pasta is tender but still firm to the bite
Tip: Cook pasta slightly underdone—it will soften as the salad sits and absorbs the dressing.
2
Brown the sausage
- While the pasta cooks, heat a large skillet over medium-high heat (no oil needed).
- Add the sausage pieces, breaking them apart with a wooden spoon as they cook.
- Brown for 8–10 minutes, stirring occasionally, until the sausage is deeply browned and cooked through with no pink remaining.
- Transfer to a clean plate.
+ Show details− Hide details
Ready when: Sausage is deeply browned with no pink inside, internal temperature 160°F (71°C)
Tip: Don't stir constantly—let the sausage develop color by sitting undisturbed for 2–3 minutes at a time.
3
Make the dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, and Italian seasoning.
- Season with a pinch of salt and several grinds of black pepper.
- Whisk until emulsified.
+ Show details− Hide details
Ready when: Dressing is combined and slightly thick
Tip: Whisk vigorously for 30 seconds to emulsify the vinegar and oil, which helps the dressing coat the salad evenly.
4
Combine and dress
- Transfer the cooked pasta to a large mixing bowl.
- Add the cooked sausage, red bell peppers, yellow bell pepper, and red onion.
- Pour the dressing over the top and toss gently but thoroughly with a large spoon, coating all components evenly.
- Taste and adjust salt and pepper as needed.
+ Show details− Hide details
Ready when: All components are evenly coated with dressing
Tip: Toss gently to avoid breaking the pasta—a folding motion works better than aggressive stirring.
5
Chill and meld flavors
- Cover the bowl loosely with plastic wrap or a lid and refrigerate for at least 30 minutes (or up to 4 hours).
- This allows the flavors to marry and the pasta to absorb the dressing.
- Remove from the fridge 15 minutes before serving if you prefer it closer to room temperature.
+ Show details− Hide details
Ready when: Pasta has absorbed dressing and salad is chilled
Tip: Stir the salad once or twice during chilling if it's sitting for longer than 1 hour to redistribute the dressing.
6
Finish and serve
- Just before serving, stir the salad gently and taste for seasoning; add more salt, pepper, or vinegar if needed.
- Transfer to a serving bowl or platter.
- If desired, top with fresh chopped parsley and grated Parmigiano-Reggiano.
- Serve at room temperature or chilled.
+ Show details− Hide details
Tip: Add fresh parsley and cheese just before serving so they stay bright and don't wilt or soften.

Good to know

Tips

For a lighter version, use half sausage and add roasted chickpeas or white beans for protein and texture.
Make a double batch—this salad keeps well in the fridge and is great for grabbing throughout the week.
Serve alongside crusty garlic bread and a simple green salad for a complete meal.
The salad is delicious at any temperature, but chilling it for at least 30 minutes really lets the flavors come together.

Make ahead

Can be assembled and refrigerated up to 4 hours ahead. Stir before serving and adjust seasoning as needed.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The salad actually improves in flavor as it sits. To refresh, stir in a tablespoon or two of additional olive oil and vinegar. Best served cold or at room temperature; do not reheat.

Substitutions

red wine vinegar → white wine vinegar or balsamic vinegar. White wine vinegar is milder; balsamic adds sweetness. Use the same amount.
dried Italian seasoning → 2 teaspoons fresh basil (chopped) plus 1 teaspoon fresh oregano (chopped). Fresh herbs brighten the flavor but use slightly less since they're more potent than dried.
red bell pepper → roasted red peppers (jarred), drained and chopped. Roasted peppers add a deeper, smoky flavor. Use about 1½ cups total.
Italian sausage links → grilled chicken sausage or spicy pepperoni (sliced and crisped in a skillet). Use the same weight. Cook pepperoni just until the edges curl.