Pasta Salad

Pasta Salad

This pasta salad recipe is perfect for any occasion - from picnics to potlucks. Pantanella pasta is tossed with garlic sausage, sweet peppers, peas, celery, and other veggies, then dressed in a flavorful blend of olive oil, vinegar, salt, and pepper.

Course: SidesCuisine: ItalianDifficulty: Easy
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  • Capital Garlic Sausage

  • Pantanella pasta

  • Peas

  • Celery

  • Endives

  • Mild Sweet Peppers (Red/Yellow)

  • Cucumber

  • Green Onion

  • Tomato

  • Radicchio

  • Capers

  • Salt

  • Pepper

  • Red Wine or and/or Balsamic Vinegar

  • Olive Oil

  • Parmigiano-Reggiano Cheese


  • Bring a pot of salted water to a boil. Cook a 1lb pack of Pantanella pasta or any other short-length pasta until Al Dente. Set aside for cooling.
  • Using a double boiler or a steamer, steam about a cup of peas until vibrant green.
  • Wash and chop all of your vegetables and desired amount of Capital Garlic sausage into thin strips.
  • Add everything together in a mixing/serving bowl, along with some rinsed capers.
  • Pour enough olive oil into the bowl to make sure all the pasta and veggies are evenly coated. Add Salt, Pepper, and Vinegar to taste. (Mariano uses a blend of balsamic vinegar and red wine vinegar)
  • Top with Parmigiano Reggiano cheese, and serve warm or cold. (an hour in the fridge will make all the veggies crisp and delicious)

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