This is one of my favorite pasta dishes! It’s incredibly quick to throw together and tastes even better the next day after it has had time to marinate in the dressing. I usually make a big batch and we eat it for dinner and then for lunches the next day or two. It also makes a great dish to bring to a potluck.
The veggies are raw and blanched giving the pasta salad a light, crisp texture. The summer sausage and cheese provide bold flavors and the balsamic vinaigrette is tangy and delicious!
I used whole summer sausage and sliced it because I like a thicker slice, but you can save time by using Organic Valley’s pre-sliced summer sausage. The cheese can be switched up to your liking! I used Ludwig Farmstead Creamery’s raw milk Gouda, but it also tastes great with Kenny’s Farmhouse White Cheddar, Organic Valley’s raw milk Monterey Jack, or Traders Point Creamery’s raw milk Mozzarella.
|5 Minutes||5 Minutes||4-6 people|
1 package of RP’s Taste Republic Gluten Free Fusilli Pasta
15 asparagus spears, tough ends removed, and spears cut into 1-inch pieces (I used the skinny asparagus; reduce amount if using the thicker spears)
3 ounces Ludwig Farmstead Creamery Traditional Dutch Gouda cut into cubes
8 slices of Organic Prairie Summer Sausage, sliced ¼ inch thick, casings removed, then cut into fourths
½ of a red bell pepper cut into medium-sized pieces
Bring a large stock pot of salted water to a boil and add pasta. Cook for 2 to 3 minutes. In the last minute of cooking add the asparagus. Remove from heat, drain, and run cold water over the top to cool. Set aside to drain.
Once the pasta and asparagus are completely cooled, add them to a serving bowl. Stir in the cheese, summer sausage, bell pepper and dressing.
Serve immediately or store in fridge until ready to eat.