Fusilli Summer Pasta Salad


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 snap peas. Remove from heat, drain, and run cold water over the top to cool. 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 dressing.

Serve immediately or store in fridge until ready to eat.