Don’t let the short ingredient list fool you – this Gluten-Free Sausage Pasta Salad is as delicious as they come. Perfect for your summer potlucks and picnics, or a quick 15 minute meal!
New theme for the spring: just because life is hectic, doesn’t mean it can’t be delicious.
As you many know – since evidently I can’t shut up about it – life is B-A-N-A-N-A-S for us this spring (anyone else have Hollaback Girl stuck in your head now? ?) But thanks to Peanut Butter Granola, Hash Brown Sausage Egg Cups, and this PHENOMENAL Gluten-Free Sausage Pasta Salad I’ve been powering through, and my taste buds have may never been so happy.
Easy, quick, flavor-packed meals FTW!
This pasta salad was actually introduced to me a couple years ago by my boss lady (yup, the same one that gave me the recipe for the INCREDIBLE Curried Red Lentil Soup!) and if there is one person I know that has the whole juggling a million balls but not losing foodie status thing down, it’s her.
She brought this Gluten-Free Sausage Pasta Salad to a work potluck, and I was in looooooove at first bite. When I badgered her for the details (as I tend to do) she actually seemed a bit embarrassed as she explained that it’s only – get this – 4 ingredients – and it was all she had time to throw together the night before.
Um, winner winner hurried dinner!
When I realized how easy this Gluten-Free Sausage Pasta Salad was to make, I think I was actually the one who was quite embarrassed. What was I doing having more gluten-free pretzel and Nutella dinners than I would like to admit, when something so delicious and SIMPLE was an option?
GET YOUR LIFE TOGETHER, LEAH.
Ok, so this takes a taaaad more time than unscrewing the lid on the jar of Nutella and opening a bag of pretzels, but it’s not much more! All you have to do is boil some gluten-free pasta (I love the quinoa rotini from Trader Joe’s!), brown up some spicy gluten-free chicken sausage (hot Italian or chorizo both work well), open 2 cans of fire-roasted tomatoes and 2 cans of black olives, and dump, dump, dump, mix and TA-DA!
Even better than the low time commitment for this dinner/lunch/potluck side is the fact that it is equally fantastic hot and cold. In fact, I think I actually prefer it cold as a leftover the next day, and that is coming from the girl that
pretty much absolutely hates leftovers. Yes, it’s THAT good as a pasta salad!
If you do want to eat it warm, my one suggestion that veers from the recipe is this: add the can of fire-roasted tomatoes to the chicken sausage 30 seconds to one minute before you remove the sausage from the pan, to warm the tomatoes slightly. You don’t want to cook them at all, but you also don’t want to eat lukewarm pasta.
You really can’t go wrong either way! And the best part is, it tastes the somewhat the same, yet different, between hot and cold. SO, it’s perfect for dinner one night, and then for leftover lunch (or a potluck!) the next day. You won’t feel like you are on meal repeat, but your taste buds will be dancing at BOTH meals. Guaranteed.
With all of this easy deliciousness that just won’t quit, maybe I need to work on packing my schedule a little tighter all the time! My taste buds are certainly on board. What about yours?
- 1lb. gluten-free pasta, cooked al dente (I prefer rotini for this)
- 1lb. Gluten-free hot Italian chicken sausage, browned and drained
- 2 12oz. cans fire-roasted tomatoes
- 2 2.25oz. cans sliced black olives
- In a large bowl, combine cooked pasta, browned sausage, fire-roasted tomatoes, and black olives. Gently toss together until all ingredients are evenly dispursed.
- Cover and refrigerate overnight or for at least 3 hours.
- Serve and enjoy!