October Festival Pasta Salad
A vibrant, hearty salad that combines comforting flavors, perfect for fall celebrations or cozy nights at home.
Ingredients
Pasta and Vegetables
- 1 package 16 ounce rotini pasta Cooked to al dente.
- 1 cup diced cooked bratwurst sausages
- 4 tablespoons sliced green onions, divided Use some in sautéing and some for garnishing.
- 1 yellow bell pepper finely chopped
- 1 orange bell pepper finely chopped
- 0.5 cup diced celery
- 0.5 cup chopped fresh parsley
Dressing
- 0.5 cup spicy mustard
- 0.5 cup mayonnaise Adjust to taste for creaminess.
- 1 tablespoon apple cider vinegar
- 1 teaspoon white sugar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons water To thin out the dressing if necessary.
- 1 tablespoon liquid smoke Incorporated in pasta cooking.
- 1 tablespoon olive oil Used for sautéing bratwurst.
- 1 tablespoon chopped garlic
Instructions
Preparation
- Bring a large pot of lightly salted water to a boil and add the rotini pasta along with the liquid smoke. Cook for about 8 minutes until tender but firm.
- While the pasta is cooking, heat olive oil in a skillet over medium-high heat. Add diced bratwurst and 2 tablespoons of sliced green onions, along with chopped garlic. Cook until bratwurst is golden brown, about 4-5 minutes.
- In a large mixing bowl, combine the chopped yellow and orange bell peppers, diced celery, and chopped parsley.
- Add spicy mustard, mayonnaise, water, apple cider vinegar, white sugar, and freshly ground black pepper to the vegetable mixture and stir until well combined.
- Drain the cooked pasta and add it to the vegetable mixture along with the crispy bratwurst and sautéed garlic. Gently stir to combine.
Serving
- Serve the pasta salad warm immediately, or refrigerate for a few hours to enhance the flavor.
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Notes
For added flavor, allow the salad to sit in the fridge before serving. Customize with seasonal veggies or swap out bratwurst for vegetarian options.