If you’re like me, you’ve probably made a classic pasta salad more times than you can count—usually with the same old mix of veggies and a basic vinaigrette. But after one too many bland bowls at summer barbecues, I started looking for a way to make this staple feel fresh again. That’s how I landed on this Creamy Pasta Salad With Summer Sausage. It’s still got the familiar comfort of a creamy dressing and tender pasta, but the addition of smoky, savory summer sausage and a few clever tweaks really set it apart.
What I love most about this version is how it balances hearty and fresh. The summer sausage adds a meaty bite that makes the salad feel more like a meal, while crisp broccoli and juicy grape tomatoes keep things light. And instead of the usual all-mayo base, I blend in Italian dressing for a tangy kick—no need to fuss with a long list of spices or extra steps. It’s a shortcut that saves time and delivers way more flavor.
This recipe is a lifesaver when you need something quick but still want to impress. It comes together in about half an hour, and you can prep most of it while the pasta cooks. I also appreciate how flexible it is—if you’re missing an ingredient or want to swap in what’s on hand, it won’t throw off the final result. Whether you’re packing lunches, feeding a crowd, or just want to shake up your weeknight routine, this pasta salad fits right in.
If you’re tired of the same old side dish, give this modern twist a try. It’s creamy, colorful, and just different enough to keep everyone coming back for seconds.
Master the Method: Creamy Pasta Salad With Summer Sausage
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The Required Ingredients
- 8 oz summer sausage, diced
- 1 cup broccoli florets, chopped
- 1 cup grape tomatoes, halved
- ½ red onion, finely chopped
- 1 cup cheddar cheese, cut into cubes
- 1 can sliced olives, drained
- 1 (16-ounce) package rotini or your preferred pasta
- ¾ cup mayonnaise
- ½ cup Italian dressing
- 2 teaspoons sugar (adjust to your taste)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Steps to Savor
- Bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, following the package instructions. Drain well and let it cool for 5–10 minutes so it doesn’t melt the cheese or dressing later.
- While the pasta cooks, prep your mix-ins: dice the summer sausage, chop the broccoli, halve the tomatoes, finely chop the red onion, cube the cheddar, and drain the olives. Combine everything in a large mixing bowl.
- In a separate bowl, whisk together the mayonnaise, Italian dressing, sugar, salt, and black pepper until the mixture is smooth and creamy. Make sure there are no lumps—the dressing should be fully blended.
- Once the pasta has cooled to room temperature, add it to the bowl with the sausage and veggies. Pour the dressing over the top and gently toss until every piece is evenly coated. Be careful not to break up the pasta or mash the cheese cubes.
- Cover the bowl and refrigerate for at least 30 minutes. This chilling time helps the flavors meld and the salad to firm up. Serve cold and enjoy!
Minimalist Ingredient Substitutions
If you’re missing something or want to simplify, you have options. Swap summer sausage for turkey sausage or even cooked chicken for a lighter version. Broccoli can be replaced with snap peas or bell peppers for crunch. If you don’t have cheddar, try Monterey Jack or mozzarella. For the dressing, Greek yogurt can replace half the mayo for a tangier, lighter touch. Stick to the same ratios to keep the texture creamy and balanced.
Plating Ideas for Elegant Simplicity
For a polished look, serve the salad in a wide, shallow bowl and garnish with a few extra halved grape tomatoes and a sprinkle of fresh herbs like parsley or chives. If you’re making individual servings, scoop into small glass jars or ramekins for easy grab-and-go portions. Wipe the bowl edges clean before serving to keep things looking tidy and appetizing.
How to Store with Zero Waste in Mind
Store leftovers in an airtight container in the fridge for up to 3 days. If you anticipate leftovers, keep the dressing separate and mix just before serving to prevent sogginess. Use up extra salad as a sandwich filling or wrap, or toss with greens for a quick lunch. Don’t toss the broccoli stems—chop them finely and add to the salad for extra crunch and less waste.
Cooking Tips to Let Core Flavors Shine
Don’t overcook the pasta—al dente is key so it holds up after chilling. Let the pasta cool before mixing with the cheese and dressing to avoid melting. Taste the dressing before adding; adjust sugar, salt, or pepper to your liking. Mix gently to keep the cheese cubes and sausage pieces intact for the best texture in every bite.
Minimalist Seasonal Twists
In spring, swap broccoli for asparagus tips or peas. In late summer, use cherry tomatoes and fresh corn off the cob. For fall, try roasted butternut squash cubes instead of tomatoes. The base recipe is flexible, so you can use whatever’s in season or on hand. Just keep the overall ratio of pasta to mix-ins about the same for best results.
Your Questions Answered
Can I make this pasta salad a day ahead?
Absolutely! In fact, making it a day ahead can actually improve the flavor as the ingredients have more time to meld. Just give it a good stir before serving, and if it seems a bit dry, add a splash of Italian dressing or a spoonful of mayo to refresh the texture. Wait to add any fresh herbs or delicate toppings until right before serving.
What’s the best way to keep the pasta from sticking together after cooking?
After draining the pasta, rinse it briefly under cold water to stop the cooking process and remove excess starch. Toss the cooled pasta with a teaspoon of olive oil before mixing with the other ingredients. This helps prevent clumping and keeps the salad light and fluffy.
How can I make this recipe gluten-free?
Simply use your favorite gluten-free pasta instead of regular rotini. Most gluten-free pastas work well, but be sure to cook them just until al dente and rinse thoroughly to avoid gumminess. Check the labels on your sausage and dressing to ensure they’re also gluten-free.
Is there a way to make this salad vegetarian?
Yes! Omit the summer sausage and add extra veggies like roasted red peppers, artichoke hearts, or chickpeas for protein. You can also use a vegetarian sausage alternative if you prefer. The rest of the ingredients are already vegetarian-friendly.
Why does my pasta salad sometimes taste bland after chilling?
Chilling can dull flavors, especially salt and acid. Taste the salad right before serving and adjust with a pinch more salt, pepper, or a splash of Italian dressing if needed. Letting the salad sit at room temperature for 10–15 minutes before serving can also help revive the flavors.
Can I freeze leftovers of this pasta salad?
Freezing isn’t recommended for this salad, as the creamy dressing and fresh veggies can become watery and lose their texture after thawing. For best results, make only what you’ll eat within a few days. If you need to prep far in advance, freeze just the cooked pasta and sausage, then add fresh veggies and dressing after thawing.
Creamy Pasta Salad With Summer Sausage
Ingredients
For the Salad:
- 1 16-ounce package rotini or preferred pasta
- 8 oz summer sausage diced
- 1 cup broccoli florets chopped
- 1 cup grape tomatoes halved
- 1/2 medium red onion finely chopped
- 1 cup cheddar cheese cut into cubes
- 1 can sliced olives drained
For the Dressing:
- 3/4 cup mayonnaise
- 1/2 cup Italian dressing
- 2 teaspoons sugar adjust to taste
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
For Pasta:
- Fill a large pot with salted water and bring it to a vigorous boil. Cook the pasta based on package instructions until it's al dente. Drain and let it cool for about 5-10 minutes.
- While the pasta cooks, in a large bowl, combine diced summer sausage, chopped broccoli, red onion, halved tomatoes, drained sliced olives, and cubed cheddar cheese.
For Dressing:
- In a small bowl, blend mayonnaise, Italian dressing, sugar, salt, and black pepper until smooth and creamy.
- Once the pasta has cooled, incorporate it into the bowl with the sausage and vegetables. Drizzle the dressing over the mixture and combine gently to ensure everything is well coated.
- Cover the bowl tightly and refrigerate the salad for a minimum of 30 minutes before serving. This allows the flavors to meld together beautifully.
