1 pound pasta shells, rotini, fusilli, your choice
1 pound Deans sausage, cooked and crumbled
1 1/2 cups diced tomatoes, or halved cherry tomatoes
1 can sliced black olives, drained
1 jar green olives, drained and roughly chopped
1 1/2 c. cucumber, peeled, half lengthwise, slice
1 small jar pepperoncini slices
small bunch of green onion, sliced thin
1 c. extra virgin olive oil
1/3 c. red wine vinegar
3 T. Back Forty beer vinegar
1/3 c. + 3 T. parmesan, grated
2 T. Italian seasoning or
fresh parsley, basil, oregano, small rough chop

Cook your choice of pasta al dente, drain and cool. Add sausage, tomatoes, olives, peppers, and green onions. Combine the rest of the ingredients except the 3T of parmesan and whisk. Combine dressing with salad and fold to combine. Top with remaining parmesan and serve hot, cold, or room temp.

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