Ingredients
Meat
2 (14-Ounce) Packages
Eckrich® Turkey Skinless Smoked Sausage Rope, Cut Into 1/2-inch Coins
2 (14-Ounce) Packages
1/2 (16-Ounce) Package
Eckrich® Hickory Smoked Bacon, Cooked and Chopped
1/2 (16-Ounce) Package
1 Pound
Fusilli
1 Pound
Produce
1
Small Romaine Lettuce Heart, Roughly Chopped
1
2
Large Beefsteak Tomatoes, Chopped
2
Dairy
1/4 Cup
Buttermilk
1/4 Cup
Pantry
3/4 Cup
Mayonnaise
3/4 Cup
2 Tsps.
Olive Oil
2 Tsps.
1 Tsp.
Garlic Powder
1 Tsp.
1 Tsp.
Kosher Salt
1 Tsp.
1/8 Tsp.
Freshly Ground Black Pepper
1/8 Tsp.
2 Cups
Italian Seasoned Croutons
2 Cups
Directions
COOK pasta in a large pot of salted boiling water according to package directions; drain. Rinse pasta under cold running water until chilled. Drain well, and set aside for later use.
WHISK mayonnaise, buttermilk, garlic powder, salt and pepper together in a small bowl until combined. Set aside.
HEAT oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until fully heated through, about 3 to 5 minutes.
COMBINE cooked pasta, mayo mixture, cooked sausage, bacon, romaine, tomatoes and croutons in a large mixing bowl. Serve.
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