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Zucchini Pasta Salad

Zucchini Pasta Salad

The ultimate summer dish! This Zucchini Pasta Salad is packed with fresh flavors and vibrant colors. With a mix of savory sausage, sweet peppers, and zesty dressing, it’s a delicious and healthy choice for any meal. Perfect for summer picnics or a quick dinner, you’ll love how easy it is to prepare!
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Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp. Olive oil
  • 5 links Italian sausage
  • 12 oz. Roasted red peppers
  • 6 oz. Black olives (drained)
  • 1/4 cup Thinly sliced green onion
  • 2 medium Zucchini
  • 1/4 cup Basil pesto
  • 1/2 cup Newman's Own Olive Oil and Vinegar Dressing (see notes)
  • Fresh-ground black pepper to taste

Equipment

  • Skillet
  • Baking Sheet
  • Chef's Knife
  • Blender
  • Frying Pan
  • Wooden Spoon
  • Whisk

Method
 

  1. Begin by heating the olive oil in a medium-sized frying pan over medium heat. Once heated, add the Italian sausage links. Cook them until they’re nicely browned on all sides, about ten to twelve minutes, turning them often to avoid burning. The aroma of the sausage will fill your kitchen, making it hard to resist!
  2. After browning, remove the sausage from the pan and place it on a cutting board to cool. Allowing it to cool slightly will make it easier to handle when slicing.
  3. While the sausage is cooking, grab a mixing bowl and prepare the dressing. Blend or whisk together the basil pesto, Newman's Own Olive Oil and Vinegar Dressing, and some fresh-ground black pepper to taste. This mixture will provide a tangy and flavorful coating for your salad.
  4. Next, drain the roasted red peppers in a colander and pat them dry with a paper towel. Once dried, cut them into bite-sized pieces. The sweetness of the peppers will enhance the overall flavor of the salad.
  5. Now, drain the black olives in the same colander. This way, they can also dry out a bit before you add them to the mix. Thinly slice enough green onions to make 1/4 cup. These will add a fresh crunch to your salad.
  6. Once the sausage is cool enough to handle, slice it into thin pieces, about 3/8 inch thick. The sausage will contribute a hearty element to your salad.
  7. If you’re making zucchini noodles from scratch, wash the zucchini and cut off both ends. Make a small slit lengthwise to create individual noodles. You can use a spiralizer for this step if you prefer.
  8. All set? Place the zucchini noodles into a large mixing bowl. Pour in an appropriate amount of the dressing to moisten all the noodles. You want them coated but not drenched.
  9. Gently stir in the sliced sausage, pieces of roasted red peppers, black olives, and the slices of green onions. Mix well until everything is evenly distributed.
  10. Your Zucchini Pasta Salad is now ready to serve! Enjoy it right away, or for a refreshing twist, chill it in the fridge for a few hours before serving. It’s great even the next day!

Notes

If you have any salad left over, store it in an airtight container in the fridge. It can stay fresh for up to two days.