Ingredients:

  • 1 lb tri-color rotini pasta
  • 1 tbsp salt
  • 8 oz Italian summer sausage, diced small
  • 8 oz fresh mozzarella pearls
  • 1 cup red bell pepper, finely diced
  • 1 cup green bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup marinated artichoke hearts, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tbsp fresh basil, chiffonade
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook until just al dente.
  2. Drain the pasta immediately in a colander and rinse under cold running water for 30 seconds.
  3. Spread the pasta on a baking sheet to air-dry slightly to ensure the dressing adheres better.
  4. Dice the summer sausage, red bell pepper, green bell pepper, and red onion into uniform, small pieces.
  5. In a large mixing bowl, combine the diced sausage, peppers, and onion with the sliced black olives, chopped artichoke hearts, and mozzarella pearls.
  6. Prepare the dressing by whisking together the extra-virgin olive oil, red wine vinegar, minced garlic, dried Italian seasoning, red pepper flakes, salt, and black pepper until emulsified.
  7. Add the cooled pasta to the mixing bowl and pour the dressing over the top, tossing until evenly coated.
  8. Gently fold in the fresh Italian parsley and basil chiffonade.
  9. Cover and refrigerate for 2 hours to allow flavors to meld before serving.