Fusilli Pasta Salad

My family’s absolute favorite pasta salad! Once the air turns warm, we make this salad weekly. And, if we are going to a cookout, we are bringing this as our contribution! I like to make a double batch so we can eat leftovers for lunches throughout the week.


Bring a large stock pot of salted water to a boil and add pasta. Cook for 2 to 3 minutes.  

Add the snap peas to the colander that will be used for the pasta. Pour the cooked pasta and pasta water into the colander and allow the heat from the pasta (and water) blanch the peas. Run cold water over the top to cool everything down. Set aside to drain. 

Once the pasta and snap peas are completely cooled, add them to a serving bowl. Stir in the cheese, summer sausage, bell pepper and then drizzle with the dressing. Stir to combine ingredients and flavors. 

Serve immediately or store in fridge until ready to eat.  

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.