Ingredients
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1 pkg (13 oz) Eckrich® Smoked Sausage, cut Into 1/4-inch thick coins
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1 lb rotini pasta
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1/4 cup mayonnaise
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1/4 cup sour cream
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2 tbsp finely chopped fresh basil
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1 tbsp red wine vinegar
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1 tsp kosher salt, to taste
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1 tsp freshly ground black pepper, to taste
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2 tsp olive oil
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2 cups halved cherry tomatoes
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12 oz roasted red peppers (jar), drained and sliced
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8 oz fresh mozzarella, cut into 1/2-inch cubes
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1/3 cup pitted Kalamata or black olives, halved
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1/2 small red onion, sliced thin
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8 pickled pepperoncini , seeded and sliced thin
Steps
1
COOK pasta in large pot of salted boiling water according to package directions; drain. Rinse pasta under cold running water until chilled. Drain well and set aside for later use.
2
WHISK together mayonnaise, sour cream, basil and vinegar until well combined. Season with salt and pepper taste. Set aside.
3
HEAT 2 teaspoons oil in large skillet over medium-high heat. Cook sausage, stirring occasionally until lightly browned, about 3 to 5 minutes.
4
COMBINE cooked pasta, mayo mixture, cooked sausage, tomatoes, roasted red peppers, mozzarella, olives, red onion and pepperoncini in large mixing bowl. Refrigerate until ready to serve.
Comments
Recipe provided by Smithfield® Foods.