Pasta Salad with Sausage and Arugula
This simple pasta salad has big flavor thanks to a little Italian sausage and zesty arugula. Makes a great side or main, when served in larger portions.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 (1.5 cups each)
- 1/4 cup canola oil $0.08
- 1/4 cup olive oil $0.64
- 1/4 cup red wine vinegar $0.24
- 1 clove garlic, crushed $0.08
- 1 Tbsp Dijon mustard $0.12
- 1/2 Tbsp dried oregano $0.15
- 1/2 tsp salt $0.02
- Freshly cracked pepper $0.05
- 1 lb pasta $1.00
- 1/2 lb Italian sausage (hot, mild or sweet) $1.99
- 4 oz mozzarella $1.00
- 1 red bell pepper $0.88
- 1 orange or yellow bell pepper $0.88
- 1 5 oz bag arugula $3.29
Prepare the dressing by combining all the ingredients in a blender and whizzing until the garlic is minced and the dressing is thick and creamy. If you don't have a small blender, mince the garlic with a knife, combine the ingredients in a jar, and shake or whisk until thick and creamy.
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is al dente. Drain in a colander, then rinse with cool water to bring the temperature down. Allow the pasta to drain and dry in the colander until tacky on the surface (stir occasionally to increase evaporation).
While the pasta is cooking, add the sausage to a non-stick skillet and cook over medium-low heat until the links are firm enough to slice. Remove the sausage to a cutting board and slice into medallions. Return the sliced sausage to the skillet and continue cooking until the sausage is browned on all sides.
Thinly slice the bell peppers and cut the mozzarella into small cubes.
Add the cooled and drained pasta to a large bowl along with the arugula, sliced peppers, cheese cubes, and cooked sausage. Pour the dressing over top, then toss to coat. Serve immediately or refrigerate until ready to eat. If refrigerated, toss the salad just before serving.