Ingredients
1 Lb
Rotini Pasta
1 Lb
¼ C
Mayonnaise
¼ C
¼ C
Sour Cream
¼ C
2 Tbsp
Finely Chopped Fresh Basil
2 Tbsp
1 Tbsp
Red Wine Vinegar
1 Tbsp
1 Tsp
Kosher Salt, To Taste
1 Tsp
1 Tsp
Freshly Ground Black Pepper, To Taste
1 Tsp
1 Tsp
Olive Oil
1 Tsp
7 Oz
Eckrich® Beef Skinless Smoked Sausage Rope, Cut Into 1/4-Inch Thick Coins
7 Oz
2 C
Halved Cherry Tomatoes
2 C
12 Oz
Roasted Red Peppers (Jar), Drained And Sliced
12 Oz
8 Oz
Fresh Mozzarella, Cut Into 1/2-Inch Cubes
8 Oz
⅓ C
Pitted Kalamata Olives Or Black Olives, Halved
⅓ C
1/2
Small Red Onion, Sliced Thin
1/2
8
Pickled Pepperoncini, Seeded, Sliced Thin
8
Directions
COOK pasta in 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 together mayonnaise, sour cream, basil and vinegar until well combined. Season with salt and pepper taste. Set aside.
HEAT 2 teaspoons oil in large skillet over medium-high heat. Cook sausage, stirring occasionally until lightly browned, about 3 to 5 minutes.
COMBINE cooked pasta, mayo mixture, cooked sausage, tomatoes, roasted red peppers, mozzarella, olives, red onion and pepperoncini in large mixing bowl. Refrigerate until ready to serve.
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