Easy Italian Sausage Pasta Salad Recipe

This sausage pasta salad recipe is everything you want in a summer dish: savory roasted sausage, sweet bell peppers and tomatoes, tangy vinaigrette, and tender cheese ravioli all tossed together in one bowl. It’s a flavorful, filling pasta salad recipe that comes together easily—just roast, boil, slice, and toss. Serve it warm or as a cold pasta salad; it holds up beautifully either way. We love it as a main dish for lunch or dinner, but it also makes the perfect side dish for barbecues, potlucks, or any meal where you need something hearty, bright, and easy to share.

We’ve been trying to get outside for at least one picnic a week while the weather is good, meaning this summer has been full of new salads, sandwiches, and cold pasta salad recipes. Like many good pasta salads, this one began as a fridge cleanout, featuring leftover sausages and some ravioli that needed to be used up.  The resulting pasta salad stood out—hearty enough to feel like a full meal, but still light and fresh enough to keep you from needing a nap afterward. A little refinement and tweaking have created this easy Italian sausage pasta salad recipe. It’s become one of our go-to dishes for easy alfresco meals, and it tastes just as good on a picnic blanket as it does as a main meal at home around the dinner table.

If you’re in the mood for more easy pasta dishes, our Lemony Zucchini Orzo Pasta and One Pot Pasta with Spicy Sausage are both quick, satisfying options that come together with minimal fuss.

Ingredients (and Easy Swaps)

Salad Ingredients

• Mild Italian Sausages – Roasted sausage adds rich, savory flavor to the salad. We used mild pork sausage, but chicken or turkey sausage would work just as well. If you like heat, spicy Italian sausage is a great swap.
• Bell Peppers – We like using two different colors for extra visual appeal; yellow, orange, green, or red peppers will all work great. Roasting them brings out their sweetness and softens the texture. No bell peppers? Zucchini or red onion could work in a pinch. Or you could skip the roasting step and use canned roasted red bell peppers or pepperoncini peppers for a spicy kick.
• Cherry Tomatoes – Roasting the tomatoes concentrates their flavor and adds a nice pop of acidity. Grape tomatoes or even chopped Roma tomatoes are fine substitutes.
• Stuffed Green Olives – A briny, salty bite that contrasts nicely with the sausage and cheese. If you don’t love green olives, kalamata olives, black olives, or capers can add a similar salty note.
• Cheese Ravioli – The ravioli gives this pasta salad recipe a little extra comfort-food energy. We used store-bought 4 cheese ravioli made with ricotta, asiago, ramano, and mozzarella cheese.  Cheese Tortellini works just as well—just aim for a pasta that holds its shape and has a soft, cheesy filling.

Dressing Ingredients

• Extra Virgin Olive Oil – Used both for roasting and in the dressing. Since the flavor comes through, use one you like the taste of.
• White Wine Vinegar – Adds brightness to the homemade dressing. Red wine vinegar or fresh lemon juice would also do the job, just adjust to taste.
• Sugar – A pinch of sugar balances the vinegar in the dressing.
• Spices – These pantry-friendly herbs bring classic Italian flavor to the homemade dressing—earthy, slightly sweet, and just herbal enough to brighten up the whole dish. If you only have one on hand, either will work solo. You can also substitute dried thyme or Italian seasoning.

How to Make Italian Sausage Pasta Salad (Step-by-Step)

From prepping the veggies to the final toss, this straightforward process brings big flavor with minimal fuss—here’s how it all comes together.

Prep Work – Preheat your oven to 400°F and line a baking sheet with aluminum foil. Slice the bell peppers lengthwise and remove the seeds and stems. Toss them in 1 Tbsp of olive oil and season with salt and black pepper. Do the same with the cherry tomatoes.  Arrange the bell peppers, cherry tomatoes, and sausages on the prepared baking sheet.

Roast Fresh Veggies and Sausage-  Roast for 20-24 minutes until the veggies are tender and slightly charred, and the sausage is cooked through, flipping everything halfway through for even browning.

Make Dressing – While everything roasts, mix up the dressing. In a mason jar or small lidded container, combine olive oil, vinegar, sugar, dried oregano, basil, and salt. Shake well until fully blended and the sugar dissolves.

Cook Pasta – Bring a large pot of salted water to a boil. Add the cheese ravioli and cook following the package instructions until it is al dente. Drain well and transfer to a large bowl. While the pasta is still warm, toss with a splash of the dressing to keep everything from sticking together.

Slice Roasted Ingredients – Once the sausage and veggies have cooled slightly, slice the sausage into quarter-inch rounds. Cut the bell peppers into strips, halve the cherry tomatoes, and roughly chop the olives.

Serve – Add the sliced sausage, roasted vegetables, and olives to the pasta bowl. Pour in the rest of the dressing and toss gently to combine. Serve immediately or let it chill before serving—just be careful not to break up the ravioli when mixing.

FAQs and Tips for Making the Best Italian Sausage Pasta Salad

Can I make this ahead of time?

Yes! Like most easy pasta salads, this one shines after an hour or more in the fridge, letting the flavors meld and making it ideal for meal prep or picnic packing.

How long does it keep in the fridge?

Stored in an airtight container, this sausage pasta salad stays fresh for 4–5 days. Before serving, give it a good toss to redistribute the homemade dressing and revive the flavors.

Can I use a different pasta shapes or flavors?

Absolutely. Rotini, shells, or tortellini work beautifully—the key is choosing a shape that holds sauce and veggies well, like the cheese ravioli here. You can also use other ravioli flavors if you’d like—spinach and feta, roasted red pepper, or even mushroom would all work well with the sausage and vinaigrette.

My pasta salad looks dry—what can I do?

Save a little pasta cooking water to stir in at the end. It lightens the dressing, boosting that bright, tangy bite.

Easy Italian Sausage Pasta Salad

This easy Italian sausage pasta salad is packed with roasted veggies, cheese ravioli, and a tangy homemade dressing. It’s a flavorful, hearty cold pasta salad perfect for picnics, potlucks, or quick weeknight dinners.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Pasta

Servings 4

Ingredients

  

Salad Ingredients

• 3 Mild Italian Sausages
• 2 whole bell peppers
• 1 cup cherry tomatoes
• 2 tsp extra virgin olive oil divided
• ¼ cup stuffed green olives roughly chopped
• 1 large bag of cheese ravioli (21 oz or 600 grams) tortellini will also work just fine

Dressing Ingredients

• ¼ cup extra virgin olive oil
• ¼ cup white wine vinegar
• 1 tbsp sugar
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp salt

Instructions

 

• Prepare Baking Sheet: Preheat the oven to 400℉ and prepare a baking sheet by lining it with aluminum foil.
• Roast Sausages and Vegetables: Prepare the bell peppers by slicing length wise and removing the seeds and center, toss in 1 tsp of olive oil and season with salt and pepper before arranging on the baking tray. Toss cherry tomatoes in remaining 1 tsp of olive oil and season with salt and pepper and arrange on the same baking tray. Position sausages on the baking tray along side the bell peppers and tomatoes. Place pan in preheated oven and back for 20-25 minutes, turning everything over after 10 minutes.
• Prepare Dressing: While the sausages and vegetables are roasting, prepare the dressing by adding all ingredients into a mason jar or airtight container and giving it a good shake to dissolve the sugar.
• Cook Pasta: While the sausages and vegetables are roasting, place a large pot of water on high heat. Once the water reaches a boil generously salt the water. Don't skip this step, this ensures that the pasta is properly seasoned. Cook pasta according to package directions. Once cooked fully drain the pasta and place it in a large bowl, toss with a small amount of the dressing to prevent the raviolis from sticking together.
• Finish Sausage and Vegetables: Once the sausages are fully cooked remove from the oven and allow to cool for 5 minutes. Slice the sausage so it is a quarter inch thick, the slice the bell peppers horizontally about a quarter of an inch thick, finally slice each of the cherry tomatoes in half.
• Bring it all together: Add the sausage, bell pepper, tomatoes, and olives to the pasta bowl and add the remaining dressing giving everything a gentle toss to ensure it is well mixed and coated in the dressing. The pasta salad can be served immediately or can be left to chill before serving. Don't be rough with the pasta when stirring or tossing or the raviolis might come apart.

Keyword Italian Sausage, Pasta, Pasta Salad