Organic Spicy Italian Sausage and Asparagus Pasta Salad

This is the perfect salad for salad complainers.  It’s spicy, hearty and there’s grilled organic sausage in every bite!  This makes a great side for any barbecue and because it’s served cold, it can conveniently be prepared the night before.

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Organic Spicy Italian Sausage and Asparagus Pasta Salad

  • 1 package Cavatappi pasta
  • 1 package organic ground spicy Italian sausage
  • 1 cup Greek salad dressing
  • 1 bunch asparagus
  • 1 bunch fresh spinach
  • 1 package grape tomatoes (optional)
  • 1 package crumbled feta
  • Fresh ground salt and pepper

In a medium saucepan set to medium-high, cook the sausage until it starts to get lightly browned.   Season with salt and pepper and set aside to cool.  In a large pot, cook the cavatappi until al dente and remove from heat.  Cut off the hard ends of the asparagus and roughly chop into 1-inch sections.  Place in a small pot of boiling water and cook until bright green but still crunchy, remove from heat and rinse the asparagus with ice cold water to stop the cooking process.  In a large bowl, combine all ingredients and thoroughly mix.  Generously season with salt and pepper to taste and refrigerate for at least an hour to allow the flavors to develop.

When plating, add more salad dressing or a pinch of chili flakes if desired.

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