20 Minute Pasta Salad by Fresh Start

If you have 20 minutes, then you have enough time to whip up this hearty summer inspired salad! For more Fresh Start inspirations, please visit ErikaLeeKrebs.com

• Ready In: 20 mins
• Serves: 4
• Yields: 4 4

Ingredients

• 4  links  field roast Italian sausage
• 1 (16 ounce) box farfalle pasta, boiled and cooled
• 1  pint grape tomatoes
• 1⁄4 red onion, finely diced
• 2  cups kalamata olives, pitted and sliced lengthwise
• 10  roasted mini sweet peppers, sliced into small rings
• 4  tablespoons olive oil
• 1  cup  fresh start  Italian dressing

Directions

1. Peel plastic off sausage link and slice at an angle, cutting each slightly less than 1/2 inch thick. Saute sausage in olive oil in large frying pan on medium heat until nicely browned on all sides, usually 5-7 minutes.
2. While sausage is cooling, bring a large pot of water to a boil and cook pasta 8-10 minutes, or until still slightly al dente. (Be careful not to cook it until it is soft or it will be mushy in the salad. Slightly underdone is better than overdone if you're not sure.) Briefly rinse pasta with water, then drain in colander and let cool.
3. Stir in tomatoes, onion, olives, peppers, and Italian dressing into pasta. Before serving toss in sausage. Serve chilled on a warm day with cold lemonade or white wine.