Grilled Pork Sausage Pasta Salad

created by Lindsay Jones

see more at Food Flirt

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This hearty summer pasta salad made with the new Farmer John California Grilling Links, soft mozzarella, basil, garlic, black olives and roasted red peppers is a gourmet way to take your summer barbecue to the next level. And it can be made one day in advance!

Cook Time: 1h 15min (refrigerating for 4-8 hours before serving optional but recommended for best flavor)

Servings: 8-10


  • 2 packages Farmer John Chicken California Grilling Links (you can use pork links if you prefer)
  • 1 (14.5 oz.) package Albertsons Essential Everyday™ Multi Grain Rotini
  • 1 lb. bag frozen green peas
  • 1 1/2 cup roasted red peppers (from a jar), diced
  • 1 medium sweet yellow onion, chopped
  • 1 cup sliced black olives
  • 1 cup olive oil, plus more for pasta water
  • 1/3 cup lemon juice
  • 1/4 cup dijon mustard
  • 2 tsp. salt
  • 2 tzp. chili flakes
  • 1 tsp. sugar
  • 1 1/2 cup Ciliegine mozzarella (small mozzarella balls)
  • For Basil Puree
  • 2 cups fresh basil
  • 1/4 cup olive oil
  • 6 whole garlic cloves


Bring water for pasta to a rolling boil in large pot over high heat, about 10 minutes.

Heat grill to medium-high heat. Grill Farmer John California Grilling Links for 20-30 minutes. While links cook, cook and prep pasta. When sausages are cooked, remove from grill and let cool. Once cool, slice rounds on the diagonal. Set aside.

Once pasta water boils, add 2 tablespoons olive oil and 1 tablespoon salt and pasta. Cook pasta according to directions on bag, stirring often to prevent pasta from sticking together. Once pasta is al dente, place in colander to drain and cool. NO OVERCOOKING PLEASE! Toss with 1/4 cup olive oil and set aside.

Remove peas and place in strainer. Run cold water over peas to defrost. Set aside.

Dice peppers, chop onions, and place in large mixing bowl. Add peas and olives, mix gently to combine and set aside.

To make basil puree, add basil, olive oil, and garlic to food processor or blender. Puree until well blended. Pour over pea-veggie mix and toss to coat.

In small mixing bowl, whisk together olive oil, lemon juice, mustard, salt, chili flakes, and sugar.

In large bowl, add pasta, pea-veggie mixture, Ciliegine mozzarella and Farmer John Chicken California Grilling Links. Pour olive oil lemon dressing over top and using a large spoon, gently toss to mix and coat pasta with dressing.

Refrigerate pasta for 4-8 hours before serving. This is highly recommended to let the pasta salad marinate and develop a more robust flavor. If you are in a rush, you can refrigerate for 1 hour before serving. Enjoy the bright taste of this summer salad, enhanced by the rich flavor of Farmer John Chicken California Grilling Links.