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 sausage, cheese, tomatoes, cucumber, and sliced black olives to the bowl with the pasta.
6. Pour 1/2 cup of Italian vinaigrette over the mixture and toss gently to combine.
7. Add the optional dry Italian-style salad dressing mix if using, and additional dressing 1/4 cup at a time until desired taste and consistency are reached.
8. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For best flavor, chill the salad before serving.
Adjust the amount of dressing based on personal preference.
This salad can be made ahead and stored in the refrigerator for easy meals.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 6g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg