When you want something different for your next barbecue, potluck, or picnic, try this Italian Sausage Pasta Salad. Bright marinated mushrooms and a mix of olives lift the flavors, while grilled sausage adds smoky richness—this is a crowd-pleasing, make-ahead side that holds up well and travels easily.
Italian Sausage Pasta Salad with Marinated Mushrooms and Olives
I love the start of summer grilling season, and pasta salads are one of my favorite warm-weather staples. This version combines campanelle pasta with grilled Italian sausage, marinated mushrooms, a mix of olives, fresh basil and tomatoes, all brought together with a tangy vinaigrette. It’s vibrant, texturally interesting, and easy to prepare in advance, making it perfect for gatherings.
To build layers of flavor, the mushrooms and tomatoes are allowed to marinate briefly in dressing before a quick sear for light char marks. The sausages are grilled until nicely browned, then sliced into bite-sized pieces and mixed with the pasta. Use your favorite Italian dressing or a Greek-style vinaigrette to taste.
Italian Pasta Salad with Sausage and Olives
This pasta salad is full of Italian flavor—smoky grilled sausage, marinated mushrooms, kalamata and black olives, fresh basil, and tomatoes, all tossed with mozzarella and a zesty vinaigrette. It chills well and makes an excellent side for summer meals.
Ingredients
- 1 lb campanelle pasta, cooked al dente, drained, and rinsed with cold water
- 4–6 ounces cubed mozzarella cheese
- ½ cup sliced black olives
- ½ cup diced kalamata olives
- 4–5 large basil leaves, chiffonade
- 10 small mushrooms
- 2–3 mozzarella and parmesan sausages (or your preferred Italian sausages)
- 4–5 medium ripe Roma tomatoes, diced
- 1 batch Greek-style vinaigrette or your favorite Italian dressing (reserve about ¼–⅓ cup for finishing)
Instructions
- Wipe mushrooms clean. Place them in a small dish or zip-top bag with the diced tomatoes and about ½ cup of the dressing to marinate while you prepare the rest.
- Preheat a grill or grill pan to medium-high. Quickly sear the sausages until heated through and the outsides have attractive char marks. Remove and let cool slightly.
- When cool enough to handle, slice the sausages into bite-sized pieces.
- Thread the marinated mushrooms onto skewers (use more than one if needed) and quickly sear them on the grill just long enough to add some color and grill marks—you’re not trying to fully cook them through.
- Remove mushrooms from the skewers, slice any larger ones in half, and set aside.
- In a large bowl, combine the cooked pasta, mozzarella cubes, black and kalamata olives, sliced basil, mushrooms, sausage pieces, and diced tomatoes. Add most of the remaining dressing, reserving about ¼–⅓ cup to refresh the salad just before serving.
- Toss everything gently to coat evenly. Chill the salad for 1–2 hours to allow flavors to meld. Before serving, taste and add the reserved dressing as needed. Serve cold or at cool room temperature.
Tips & Variations
Make this salad your own: swap the campanelle for fusilli or rotini, use chicken or vegetarian sausage if preferred, or add roasted red peppers for more color. If you plan to serve the salad later in the day, keep the dressing separate and toss just before serving to preserve texture.
For a lighter version, use part-skim mozzarella and a lighter vinaigrette. To boost freshness, chop extra basil or add a squeeze of lemon to the dressing before tossing.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If the pasta absorbs too much dressing after chilling, refresh with a little more vinaigrette or a splash of olive oil before serving.
Nutrition Information (per serving)
Yield: 12 — Serving Size: 1
Calories: 385 | Total Fat: 23g | Saturated Fat: 11g | Trans Fat: 0g | Unsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 713mg | Carbohydrates: 22g | Fiber: 2g | Sugar: 3g | Protein: 22g
Nutrition data is an estimate. For medical or dietary needs, consult a trusted resource.