Italian Sausage Salad with Whole Grain Rotini Pasta

Bright spring vegetables combine with sausage in this lightly dressed salad.

4 pounds Barilla Whole Grain pasta
4 pounds casings removed Italian sausage
8 ounces extra-virgin olive oil
2 pounds finely diced red onion
6 ounces chopped garlic
4 pounds diced roma tomatoes
1 pound diced red bell peppers
1 pound diced yellow bell peppers
1½ pounds green peas
1½ pounds julienned sun-dried tomatoes
1 pound chopped fresh Italian herbs
8 ounces Italian dressing
8 ounces extra-virgin olive oil
4 ounces balsamic vinegar
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2. Sauté sausage meat in oil until cooked and broken up. Let it cool in its juices.
  3. Combine all the ingredients and serve in iceberg lettuce baskets.
    Sprinkle with Parmesan cheese (optional).