Pizza Pasta Salad

A spin on two fan favorites in a recipe by Eliza Cross
Pizza Pasta Salad037

Photo courtesy Gibbs Smith Books

Makes 8 servings

3 sweet or spicy Italian sausage links
3/4 cup olive oil
1/2 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon pizza seasoning
1/2 teaspoon salt
1 pound spiral pasta, cooked and drained
3/4 cup small grape tomatoes, halved
1/2 cup fresh small Mozzarella cheese balls, drained and halved
3 ounces pepper jack cheese, cut in 1/3-inch cubes
1 (2.25-ounce) can sliced black olives, drained
1 small green bell pepper, seeded and diced
1/2 cup shredded Parmesan cheese

Preheat a grill to medium heat. Cook the sausages, turning several times, until cooked through and well browned, 12–14 minutes. Remove from the grill and drain on paper towels. Cool and cut in 1/3-inch-thick slices.

In a small jar, combine the oil, vinegar, oregano, garlic powder, pizza seasoning, and salt and shake until well combined; set aside.

In a large bowl, combine the pasta, browned sausage, tomatoes, mozzarella cheese, pepper jack cheese, olives, and bell pepper. Drizzle the dressing over the salad, and stir until well combined. Cover and refrigerate until chilled, about 2 hours. Sprinkle with Parmesan cheese just before serving.