Description
This vibrant and satisfying cold pasta salad combines penne pasta with savory Italian cured beef sausage, creamy Monterey Jack cheese, fresh cherry tomatoes, crisp cucumber, and briny black olives, all tossed in a tangy Italian vinaigrette.
Ingredients
- 16 ounces penne pasta (or rigatoni)
- 1 1/2 cups Italian cured beef sausage
- 1 1/2 cups Monterey Jack cheese (cubed)
- 1 1/2 cups cherry tomatoes (quartered)
- 1 1/2 cups English cucumber (sliced and quartered)
- 8 ounces black olives (sliced)
- 1/2 to 3/4 cup Italian vinaigrette dressing
- 1 tablespoon dry Italian-style salad dressing mix (optional)
Instructions
1. Cook pasta according to package directions until al dente.
2. Rinse the cooked pasta with cold water in a colander and allow the noodles to cool completely.
3. Transfer the cooled noodles to a large mixing bowl.
4. Cut the cured beef sausage, Monterey Jack cheese, cherry tomatoes, and English cucumber as directed.
5. Add the prepared sausage, cheese, tomatoes, cucumber, and sliced black olives to the bowl with pasta.
6. Pour 1/2 cup of Italian vinaigrette dressing over the ingredients and toss gently to combine.
7. Add optional dry Italian-style dressing mix and additional dressing as desired, 1/4 cup at a time, until preferred taste and consistency are reached.
8. Chill for at least 30 minutes before serving for best flavor.
Notes
Chilling the salad enhances flavor as ingredients absorb the dressing.
Adjust dressing amount based on preference for a lighter or more coated salad.
You can substitute cheeses or add extras like red onion or bell peppers for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 6g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg