Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Pasta Salad With Sausage

Pasta Salad With Sausage

Pasta salad with classic Italian flavors.  Make sure to cook your pasta in water that has been heavily salted because that is where the flavor begins. 


1 Pound Spinach Tagliatelle (Or Spaghetti)

2 Tablespoons Kosher Salt

1/2 Sweet Onion (Thinly Sliced)

10 Ounces Cherry Tomatoes (Halved)

16 Ounces Cooked Italian Sausage (Sliced)

3 Cups Lamb Lettuce (Torn)

1/2 Cup Grated Parmesan Cheese


1 Cup Olive Oil

1/2 Cup Red Wine Vinegar

2 Tablespoons Italian Seasoning

1 Garlic Clove (Minced)

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

In a jar with lid add olive oil, red wine vinegar, Italian seasoning, garlic, kosher salt, and pepper.  Shake well and set aside. 

Add 2 tablespoons kosher salt to pot of water. Cook pasta until al dente.  Drain and cook.  Add to large-size bowl, along with onions, cherry tomatoes, sausage, lamb lettuce, and 1/4 cup Parmesan cheese.  Mix well.  Shake jar with dressing and pour over salad.  Toss to coat.  Top with remaining Parmesan. 

Cover and place in refrigerator for 1 hour up to overnight. 

Remove from fridge and serve. 

Serves 4

Prep Time:   20 Minutes

Cook Time:  10 Minutes

Total Time:  30 Minutes

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria Glavin Hart