Pepper-Packed Pasta Salad

Submitted by bricookie55

"From Rachael Ray Magazine."

 

• Ready In: 30mins
• Ingredients: 9
• 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.