Pasta salad is always a favorite during backyard barbecues, and this recipe takes it to a whole new level. Kiolbassa Polish Sausage adds bold, smoky flavor to every bite. Recipe courtesy of Southern Bite.
- 1 (13-ounce) package Kiolbassa Polish Smoked Sausage, diced
- 1 (1-pound) box bow-tie (farfalle) pasta
- 2/3 cup olive oil
- 1/3 cup apple cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon dried basil
- 1 clove garlic, minced
- 1 medium red onion, finely diced
- 1 (13.75-ounce) can quartered artichokes, drained
- 1 (3.8-ounce) can sliced black olives, drained
- 1 large green bell pepper, seeded and finely diced
- 1 pint grape tomatoes, halved
- 1 cup shredded parmesan cheese
Serves: 12 people
- Cook the pasta according to the package instructions just to al dente and immediately shock in ice water to prevent the pasta from sticking together. Drain and set aside.
- In a large skillet over medium heat, brown sausage. Drain. Set aside.
- Make the dressing by whisking together the oil, vinegar, sugar, salt, basil, and minced garlic. Add the onion and stir to combine (check the blog post to see why onion is a great addition to pasta salad dressing). Set aside.
- In a large bowl, toss together the pasta, sausage, artichokes, black olives, bell pepper, tomatoes, and parmesan cheese. Add the dressing with the onions and toss to coat. Serve immediately at room temperature or refrigerate to allow the flavors to develop more.
Here at Kiolbassa, we know a thing or two about making the country’s best smoked meats. However, we aren’t nutritionists. The nutritional information that we have included for our recipes is our best estimation. We can’t guarantee that it is 100% accurate. Please consult a licensed nutritionist for exact nutritional content.