The bits of spicy sausage joined with crunchy vegetables in a Parmesan-laced dressing makes this side dish quite the treat.
Salad:
1/2 pound penne pasta
1 tablespoon olive oil
1/4 pound bulk Sweet Italian Sausage, Luganega, or purchased sausage
1/2 small red onion, diced
2 garlic cloves, minced
1 small zucchini, cut into 1/2-inch dice
1 small carrot, thinly sliced
1/2 red bell pepper, seeds and rib removed, and thinly sliced
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
2 ripe plum tomatoes, cored, seeded, and diced
1/3 cup sliced pitted Kalamata olives
Dressing:
1/4 cup white wine vinegar
2 garlic cloves, minced
Salt and crushed red pepper flakes to taste
1/3 cup freshly grated Parmesan
1/3 cup olive oil
1. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions until al dente. Drain pasta, and run it under cold tap water to cool. Drain again, place pasta in a mixing bowl, and refrigerate.
2. While water heats, heat oil in a large skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the skillet with a slotted spoon, and set aside. Discard all but 2 tablespoons grease from the skillet.
3. Add onion, garlic, zucchini, carrot, and red bell pepper to the skillet, and sprinkle with Italian seasoning. Cook, stirring frequently, for 5 minutes, or until vegetables are crisp-tender. Season to taste with salt and pepper, and add vegetables and sausage to pasta along with tomato and olives.
4. Combine vinegar, garlic, salt, crushed red pepper flakes, and Parmesan in a jar with a tight-fitting lid, and shake well. Add oil, and shake well again.
5. To serve, toss salad with dressing and serve immediately at room temperature or chill.
Note: The dish and the dressing can be prepared up to a day in advance and refrigerated, tightly covered. Do not dress the salad until just prior to serving.