Pepper-Packed Pasta Salad

From Rachael Ray Magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb spaghetti, snapped in half
• 1⁄2 cup extra virgin olive oil
• 4  links  chicken sausage, precooked
• 4  ounces feta cheese, crumbled
• 1  green bell pepper, seeded and thinly sliced
• 1  red bell pepper, seeded and thinly sliced
• 1  lemon, juice and zest of
• 1⁄2 bunch of fresh mint, leaves torn
•  salt and pepper

Directions

1. In a large pot of boiling, salted water, cook the spaghetti until al dente, about 12 minutes. Drain, reserving 1 cup pasta cooking water.
2. Meanwhile, in a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken sausage and cook until lightly browned, about 10 minutes. Let cool for 5 minutes, then slice crosswise into thin rounds and set aside.
3. In a large bowl, toss the pasta with the cheese and the remaining 7 tablespoons olive oil. Add bell peppers, lemon zest, and lemon juice. Toss to combine; set aside to cool.
4. Toss in reserved sausages and mint. Season to taste with salt and pepper.