Sausage Pasta Salad is a hearty, flavorful cold pasta salad that’s perfect for BBQs, cookouts, and any time you need a potluck side dish with some serious substance. Seasoned smoked sausage, cheddar cheese, tomatoes, and olives tossed in a creamy, slightly spicy dressing make this one pasta salad that people remember.
Sausage Pasta Salad
What I love most is that the smoked sausage gets a quick sear with barbecue seasoning before it goes into the salad, so it has this amazing smoky, seasoned flavor that takes the whole dish to another level. It’s still a simple pasta salad to put together, but it tastes like you spent way more time on it than you actually did.
Ingredients & Equipment
- Beef smoked sausage ring
- Barbecue rub seasoning
- Rotini noodles
- Cherry or grape tomatoes
- Red onion
- Black olives
- Cheddar cheese
- Mayonnaise
- Italian dressing
- Sriracha sauce
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Cutting board
- Knife
- Large skillet
- Large pot
- Colander
- Large bowl
- Silicone spoon and spatula
- Small bowl
- Whisk or spoon
Step By Step Directions
This recipe makes 8-16 servings. It takes 15 minutes of prep time and 12 minutes of cook time, plus 1 hour of chill time.
Step 1. Cut the sausage into ½ inch slices, then cut the slices in half (so you have a half moon). Add them to a skillet and sprinkle the barbecue seasoning over the meat. Cook over medium heat, tossing as it heats while the noodles cook.
Step 2. Bring a large pot of water to a boil, add the noodles and cook for about 10-12 minutes, until noodles are tender. Pour into a colander in the sink to drain the water and run cold water on the noodles for a few minutes. I like to toss the noodles with a spoon while the water is running on them to chill all of the noodles. Dump cooled noodles into a large bowl.
Step 3. Cut the tomatoes, onion, olives, and cheese.
Step 4. Mix the mayonnaise, Italian dressing and sriracha together in a small bowl and pour over the noodles.
Stir well to coat the noodles.
Step 5. Add the rest of the ingredients to the bowl and toss to combine.
Step 6. Cover and chill for 1 hour, or until ready to serve.
Variations
- Use a different sausage: Andouille sausage, kielbasa, or chicken sausage all work well if you want to switch up the flavor. Summer sausage is another great option for a pasta salad with sausage.
- Skip the heat: Leave out the sriracha if your family doesn’t do spicy. The barbecue seasoning and Italian dressing still give the salad plenty of flavor on their own.
- Add bell peppers: Diced green or red bell peppers add color and crunch that pairs well with the smoky sausage.
- Toss in some corn: A drained can of corn is a great addition, especially if you’re serving this at a summer BBQ.
- Try pepper jack cheese: Swap the cheddar for cubed pepper jack to add more heat and a slightly different flavor.
- Add fresh herbs: A sprinkle of fresh parsley or chopped green onions on top before serving adds a nice fresh element.
Leftovers & Storage
Store leftover smoked sausage pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe because the flavors really develop as it chills overnight. If the salad looks a little dry after sitting in the fridge, stir in a splash of Italian dressing to bring the creaminess back.
Tips & Tricks
- Cook the sausage and pasta at the same time. They take about the same amount of time, so get them going together and you’ll have everything ready at once.
- Cut the sausage into half moons. This shape mixes well with the rotini and gives you the perfect bite-sized pieces.
- Toss the noodles while rinsing with cold water. This helps all the noodles cool evenly instead of just the ones on top.
- Cube the cheddar from a block. Block cheese holds its shape and texture better in a cold salad than pre-shredded cheese.
- Start with less sriracha and add more to taste. You can always add more heat, but you can’t take it away. One tablespoon gives a mild kick and two tablespoons gives it real heat.
- Let it chill the full hour. The flavors need time to come together, and the salad tastes noticeably better after it’s had time in the fridge.
Recipe FAQs
Can I make smoked sausage pasta salad ahead of time? Yes, this is one of the best pasta salads to make ahead. It actually tastes better the next day after all the flavors have had time to blend together. Just stir well and add a little extra Italian dressing before serving.
What brand of barbecue rub do you use? I use Bad Byron’s Butt Rub, but any barbecue seasoning or rub you like will work. You just need about a tablespoon to season the sausage.
Can I use a different pasta shape? Rotini is my favorite for this one because the spirals hold onto the creamy dressing, but penne, cavatappi, or bow ties all work.
How spicy is this pasta salad? It depends on how much sriracha you use. One tablespoon gives it a mild warmth, and two tablespoons makes it noticeably spicy. You can leave the sriracha out entirely if you want no heat at all.
Can I use turkey or chicken sausage instead? Yes, any smoked sausage variety works. Turkey and chicken sausage are lighter options that still taste great with the barbecue seasoning and creamy dressing.
How many people does this actually serve? It makes a party-sized batch. As a side dish at a BBQ, you can easily serve 16 people. As a main dish or for a smaller gathering, it serves about 8 generous portions.
More Pasta Salad Recipes
Equipment
Ingredients
- 14 oz beef smoked sausage ring
- 1 tbsp barbecue rub
- 1 lb rotini noodles
- 1 cup cherry or grape tomatoes halved
- ¼ cup diced red onion
- ¼ cup sliced black olives
- 8 oz cheddar cubed
- ½ cup mayonnaise
- ½ cup Italian dressing
- 1-2 tbsp sriracha sauce
Instructions
- Cut the sausage into ½ inch slices, then cut the slices in half (so you have a half moon). Add them to a skillet and sprinkle the barbecue seasoning over the meat. Cook over medium heat, tossing as it heats while the noodles cook.
- Bring a large pot of water to a boil, add the noodles and cook for about 10-12 minutes, until noodles are tender. Pour into a colander in the sink to drain the water and run cold water on the noodles for a few minutes. I like to toss the noodles with a spoon while the water is running on them to chill all of the noodles. Dump cooled noodles into a large bowl.
- Cut the tomatoes, onion, olives, and cheese.
- Mix the mayonnaise, Italian dressing and sriracha together in a small bowl and pour over the noodles. Stir well to coat the noodles.
- Add the rest of the ingredients to the bowl and toss to combine.
- Cover and chill for 1 hour, or until ready to serve.
Notes
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