A few summers ago, I made this for a “small lunch” with friends and somehow ended up scraping the bowl for leftovers an hour later. So much for portion control.
Now this healthy Italian chicken salad shows up anytime I need a summer dinner that won’t melt my brain in the kitchen. The Italian chicken sausage and colorful vegetables do most of the work anyway. Love a low-maintenance situation.
With penne pasta, Italian salad dressing flavors, and all the vibes of cold chicken pasta salad recipes you actually want to eat, it somehow feels fresh, filling, and a little too easy. Honestly, suspicious behavior from a pasta salad.
Chicken Sausage Pasta Salad with Parmesan Vinaigrette
EQUIPMENT (PAID LINKS)
- Gas grill or grill pan
- Instant-read thermometer
- Serving platter
Ingredients
- 12 ounces penne pasta
- 6 tablespoons extra-virgin olive oil
- 2 garlic cloves grated
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 4 mild Italian chicken sausages
- 1 tablespoon extra-virgin olive oil plus more for greasing the grill grates
- 1 large red bell pepper cored and cut into 4 large pieces
- 1 medium red onion peeled and sliced into ½-inch slices
- ½ teaspoon kosher salt
- ½ cup pitted Castelvetrano olives roughly chopped
- ¼ cup sweet and tangy pepper drops or peppadews roughly chopped, optional
- ¼ cup freshly grated Parmesan cheese
- ¼ cup Italian parsley finely chopped
- 2 large handfuls baby arugula
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the penne and cook until al dente according to the package directions. Drain the pasta well.12 ounces penne pasta
- Make the Parmesan Vinaigrette: While the pasta cooks, add the olive oil, grated garlic, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, black pepper, and ½ cup Parmesan cheese to a large mixing bowl. Whisk until combined.6 tablespoons extra-virgin olive oil, 2 garlic cloves, 3 tablespoons red wine vinegar, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ cup freshly grated Parmesan cheese
- Toss the Hot Pasta: Add the hot drained pasta directly to the Parmesan vinaigrette. Toss well with tongs so the pasta absorbs the dressing and the heat softens the sharp bite of the raw garlic.
- Start the Sausage: Preheat a gas grill or grill pan to medium-low heat, about 250°F to 325°F, and lightly grease the grates. Add the chicken sausages and cook for 8 to 10 minutes, turning every few minutes, until they reach about 145°F.4 mild Italian chicken sausages
- Season the Vegetables: While the sausage starts cooking, brush the red bell pepper pieces and red onion slices with 1 tablespoon olive oil. Sprinkle them with ½ teaspoon kosher salt.1 tablespoon extra-virgin olive oil, 1 large red bell pepper, 1 medium red onion, ½ teaspoon kosher salt
- Grill the Vegetables: Turn the grill up to medium-high heat and add the peppers and onions beside the sausage. Grill the sausage until lightly charred and cooked through to 165°F, then remove it from the grill and let it rest.
- Finish the Peppers and Onions: Keep grilling the vegetables until they are tender and charred in spots, about 8 to 10 minutes total, flipping halfway through. Let them cool slightly.
- Slice the Sausage: Transfer the grilled chicken sausage to a cutting board and slice it diagonally into ¼-inch pieces. Add the sliced sausage to the pasta bowl.
- Chop the Vegetables: Chop the grilled red pepper and onion into medium-size pieces. Add them to the pasta and toss everything together.
- Finish the Pasta Salad: Add the olives, pepper drops or peppadews if using, parsley, baby arugula, and the remaining ¼ cup Parmesan cheese. Toss gently until everything is evenly coated.½ cup pitted Castelvetrano olives, ¼ cup sweet and tangy pepper drops or peppadews, ¼ cup freshly grated Parmesan cheese, ¼ cup Italian parsley, 2 large handfuls baby arugula
- Serve: Transfer the pasta salad to a serving platter and serve right away. You can also let it sit for a few minutes so the pasta, sausage, peppers, and Parmesan vinaigrette get properly acquainted.
Chicken Sausage Pasta Salad Survival Guide for People Who “Accidentally” Eat Half the Bowl
A few tiny moves make this so much better. Also, I’ve already made the annoying mistakes for you, so you’re welcome.
Don’t overcook the pasta unless you enjoy sadness
Penne goes from “perfect pasta salad texture” to “cafeteria flashback” very fast. Pull it at al dente because the dressing keeps soaking in while it sits. Cold mushy pasta is a personality test nobody passes.
Jarred roasted peppers are not cheating
If grilling peppers sounds like too much emotional labor on a Tuesday, use good jarred roasted red peppers. Pat them dry first so the salad doesn’t turn watery. I support shortcuts that keep dinner from becoming a life event.
The hot pasta trick actually matters
Tossing the warm pasta into the dressing helps the garlic mellow out and makes everything taste less separate and more “I planned this.” It’s one of those little things that feels fake until you try it. Annoyingly effective behavior from hot pasta.
Arugula should go in the last second
If you mix the arugula in too early and park the bowl in the fridge for hours, it gets dramatic and limp. Toss it in right before serving if possible. Nobody wants tired leaf energy at the cookout.
Parmesan from the green can is not invited here
Freshly grated Parmesan melts into the dressing better and actually tastes salty and nutty instead of dusty. Even the refrigerated pre-shredded kind works better. This is not me being fancy. This is me protecting you.
Swap the sausage if your fridge situation is chaotic
Chicken sausage works great, but honestly, this recipe is flexible enough to survive whatever protein situation you’ve got going on. Turkey sausage, grilled chicken, mozzarella pearls, or even chickpeas work. The pasta salad community is very accepting.
This tastes better after sitting awhile
The first hour is good. The second hour is where the magic happens. The dressing settles in, the peppers get cozy, and suddenly people are asking for the recipe while holding a paper plate. A rare make-ahead meal that improves its attitude overnight.
Add crunchy stuff right before serving
If you’re throwing in crispy onions, toasted breadcrumbs, or extra greens, wait until the end. Pasta salad loves absorbing moisture like it’s trying to prove something. Crunch disappears faster than leftovers in my house.
