Sausage and Roasted Vegetable Pasta Salad

This hearty pasta salad combines savory sausage slices with tender roasted vegetables and rotini pasta, all tossed in a light, herby vinaigrette. It’s a filling, colorful dish perfect for picnics, meal prep, or weeknight dinners.

Why You’ll Love This Recipe

• Packed with bold, satisfying flavors

• Can be served warm, cold, or at room temperature

• Perfect for meal prep or gatherings

• A great way to use up leftover veggies

• Easy to customize with your favorite sausage and pasta

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Rotini pasta (or fusilli, penne, or farfalle)

• Cooked sausage (chicken, turkey, pork, or plant-based), sliced

• Cherry tomatoes (halved)

• Bell peppers (any color, chopped)

• Red onion (sliced or diced)

• Zucchini or squash (optional, diced)

• Olive oil

• Garlic (minced)

• Italian seasoning or dried oregano

• Salt and pepper

• Parmesan or feta cheese (optional)

• Fresh parsley or basil (chopped)

For the vinaigrette:

• Olive oil

• Red wine vinegar or balsamic vinegar

• Dijon mustard

• Garlic (minced)

• Honey or maple syrup

• Salt and black pepper

Directions

1. Cook the pasta in salted water until al dente. Drain and rinse under cold water. Set aside.

2. Preheat oven to 200 °C (400 °F).

3. Toss chopped vegetables with olive oil, garlic, salt, pepper, and Italian herbs. Roast for 20–25 minutes, until caramelized and tender.

4. In a skillet, lightly brown the sausage slices until heated through.

5. In a large mixing bowl, combine pasta, roasted vegetables, and sausage.

6. In a separate bowl or jar, whisk together vinaigrette ingredients.

7. Pour the dressing over the pasta mixture and toss well to coat.

8. Top with cheese and fresh herbs before serving.

Servings and timing

Serves: 4–6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: ~40 minutes

Variations

• Use spicy Italian sausage or andouille for a kick

• Try sun-dried tomatoes or olives for Mediterranean flavor

• Add chickpeas or white beans for extra protein

• Use gluten-free pasta if needed

• Add arugula or spinach just before serving for freshness

Storage / Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Best served chilled or at room temperature. If you prefer warm, reheat gently in the microwave or on the stovetop.

FAQs

What kind of sausage works best?

Fully cooked chicken sausage, turkey sausage, or even plant-based sausage work great. Slice before browning for better texture.

Can I make this vegetarian?

Yes, use plant-based sausage or omit it entirely and add more vegetables or beans.

Is this pasta salad served hot or cold?

It can be enjoyed warm, cold, or at room temperature, making it very versatile.

Can I use different pasta shapes?

Absolutely—penne, farfalle, fusilli, or even orzo work well.

Can I make this ahead of time?

Yes. It’s even better after the flavors meld in the fridge for a few hours.

What other vegetables can I use?

Try roasted eggplant, mushrooms, asparagus, or corn based on what’s in season.

Can I freeze it?

Freezing is not recommended as pasta and roasted vegetables don’t thaw well.

How can I make the dressing creamier?

Add a tablespoon of mayo or Greek yogurt to the vinaigrette.

Can I use a store-bought dressing?

Yes, a good-quality Italian or balsamic vinaigrette works in a pinch.

What cheese pairs well with this salad?

Parmesan, feta, goat cheese, or shredded mozzarella are all excellent options.

Conclusion

Sausage and roasted vegetable pasta salad is a bold and satisfying twist on a classic. With its flavorful mix of roasted veggies, pasta, and hearty sausage, it’s perfect for picnics, potlucks, or prepping lunches in advance. It’s a flexible recipe you’ll return to again and again.

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