This summer pasta salad combines crispy pork sausages, cooked bow tie pasta, roasted vegetables, and cherry tomatoes, all tossed with a sundried tomato and garlic vinaigrette. A crowd-pleaser for summer BBQs.
1: Cook and cool the bow tie pasta according to package instructions.
2: Roast portobello mushrooms, zucchini, and red onions in the oven with sea salt, black pepper, and garlic powder.
3: Slice the crispy pork sausages.
4: In a large bowl, combine the pasta, roasted vegetables, sliced sausages, and raw organic cherry tomatoes.
5: Toss everything with sundried tomato and garlic vinaigrette.
6: Serve chilled or at room temperature.
