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Crispy paprika-fried sausage slices steal the show in this fresh Summer Sausage Pasta Salad, tossed with creamy tomato-paprika mayo and plenty of fresh crunchy veggies – it’s perfect for BBQs and picnics.
This vibrant Summer Sausage Pasta Salad is the perfect accompaniment for picnics, BBQs and long, sunny lunches in the garden.
Hearty pasta is tossed in a creamy tomato-paprika vegan mayo, then loaded up with crispy red peppers, crunchy cucumber, sweet and juicy cherry tomatoes, fresh red onion and a sprinkle of parsley.
And *CHEF’S KISS*… golden, crispy sausage slices fried in smoky paprika oil are stirred through the salad and piled on top for extra flavour. It’s hearty, refreshing and seriously hard to stop eating.
Serve it at your next BBQ and it’ll be enjoyed by vegans and non-vegans alike!
Want to make it lighter and boost the protein? Swap the shop-bought mayo for our Vegan Tofu Mayo – adding an extra 2g of protein and saving around 150 calories per portion.
Quick links:
- The full recipe
- Ingredients needed
- Step by step instructions with photos
- How to serve and store
- Success tips
- Other delicious recipes like this one
This Summer Sausage Pasta Salad is the perfect accompaniment to our deliciously flavoursome BBQ Bean Burgers. Or serve it as a side at your next garden party, alongside our Easy Vegan Potato Salad.
Pair this recipe with our creamy Vegan Tofu Mayo for added protein and a calorie saving when you swap out the shop-bought mayo!
How to make this Summer Sausage Pasta Salad
Ingredients
Here are the ingredients you’ll need to make this Summer Sausage Pasta Salad:
Pasta. Fusilli or penne work well.
Vegan sausages.
Red pepper. You can swap this for a yellow or orange sweet bell pepper if you prefer.
Cucumber. You could substitute the cucumber for celery if you prefer.
Cherry tomatoes. Finely diced regular tomatoes would also work.
Red onion.
Fresh parsley.
Smoked paprika
Vegan mayonnaise. We like to use our Homemade Tofu Mayo, but you can use shop-bought if you prefer.
Garlic.
Apple Cider Vinegar.
Equipment
You’ll need the following equipment to make this vegan pasta salad:
- A large bowl
- A medium bowl or jug in which to mix the dressing
- A large saucepan
- A large frying pan
You’ll also need other standard kitchen equipment such as a chopping board, sharp knife, spoon etc.
Step-By-Step Instructions
Here is a basic summary of the steps involved in this recipe for vegan Summer Sausage Pasta Salad. Make sure to head to the recipe card below for the full recipe and detailed instructions!
MAKE THE DRESSING
STEP 1: Add the dressing ingredients to a bowl and stir together.
PREP THE SALAD
STEP 2: Cook the pasta as directed on the packet. Once cooked, drain the water and let the pasta cool fully.
STEP 3: Prepare the vegetables – dice the pepper, cucumber and onion, quarter the cherry tomatoes and finely chop the parsley.
STEP 4: Mix the cooked, cooled pasta, prepared veggies and 2/3 dressing together in a large mixing or serving bowl.
Note: If you plan to refrigerate the pasta salad, it’ll likely need a bit more dressing to refresh it, so reserve the remaining 1/3 of the dressing to stir in on serving.
COOK THE CRISPY SAUSAGE SLICES
STEP 5: Cut the sausages into 1cm slices using a sharp knife.
STEP 6: Add the olive oil and 1 tsp smoked paprika to a large frying pan. Stir it together to make a paste.
STEP 7: Stir the sausage slices into the paprika oil
Tip: I like to use sausages you can cook from frozen for this recipe, it makes the sausages easier to slice and the slices sturdier to handle. If you’re using fresh/chilled sausages instead, just be sure to stir gently
STEP 8: Spread the sausage slices out into a single layer in the frying pan and fry for 5 minutes over medium heat without flipping, until golden on one side.
STEP 9: Turn the sausage slices over and fry on the 2nd side for 5 minutes or until both sides are golden, crispy and cooked through.
SERVE
STEP 10: Fold 1/2 of the crispy, golden sausage slices through the pasta salad and top the salad with the other half on serving.
STEP 11: Garnish with fresh parsley.
Note: This pasta salad can be served fresh or refrigerated. If refrigerating the dressing will likely thicken so you may need to stir in some more dressing (or plain mayonnaise) to refresh it before serving.
If you plan to refrigerate, we recommend adding the crispy sausage slices on serving if possible, so they retain some ‘crisp’ (although this isn’t essential).
How to Serve Summer Sausage Pasta Salad
Serve chilled for best results. I recommend refrigerating the pasta salad for a couple of hours before serving in order to thicken the sauce although this isn’t essential. Add the crispy sausage slices fresh on serving if possible for optimal ‘crisp’!
What flavours pair well with this Summer Sausage Pasta Salad? The smoky flavours of this pasta salad pair well with our BBQ Bean Burgers, Steakless and Slaw Wraps and grilled veggie skewers. It makes a great side for a BBQ, along with our Easy Vegan Potato Salad.
How to Store Summer Sausage Pasta Salad
Store this Summer Sausage Pasta Salad in the fridge and consume within 2 days for best results.
Success Tips
Cook the pasta to ‘al dente’. Try not to overcook the pasta, ‘al dente’ or with a little bit of bite is perfect for a pasta salad. This is usually as per the packet instructions; cooking for around 11 minutes in boiling water for a white wheat pasta.
Use ‘cook from frozen’ sausages for a clean cut. For easier, cleaner sausage slices, I like to use ‘cook from frozen’ sausages (like Richmond Meat Free). It’s not essential though, as long as you’ve got a sharp knife (the sausage slices still taste delicious, even if they’re a bit wonky!)
Don’t flip the sausage slices too soon. Fry the sausage slices for 5 minutes on each side, without stirring, until they are golden and crispy. Then flip the slices and repeat on the other side. If you stir them or flip them too soon, they won’t be as crispy.
Add more dressing as needed. If you’re serving this pasta salad fresh, you’ll likely only need 2/3 of the homemade dressing. If you’re refrigerating, the sauce will thicken up and you may need to add the remaining 1/3 dressing (or some additional mayonnaise) to refresh the pasta salad before serving.
Add the sausages on serving. Preserve some of the delicious crispiness to the sausages by adding 1/2 of the fried sausage slices on top of the pasta salad at the time of serving, rather than storing the pasta salad completely made up.
More vegan recipes to try this summer
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The Full Recipe:
Summer Sausage Pasta Salad (Vegan + Veggie Friendly)
Ingredients
- 200 g pasta (fusili or penne, dry weight)
- 6 vegan sausages (cut into 1cm thick slices (*see note for tip))
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 red pepper (deseeded and diced, approx 150g)
- ¼ cucumber (finely diced, approx 90g)
- 10 cherry tomatoes (quartered, approx 140g)
- 1-2 tbsp red onion (diced, approx 1/8 a medium red onion, approx 10g)
- 2 tbsp fresh flat leaf parsley (finely chopped)
For the dressing:
- 150 g vegan mayonnaise (try our Tofu Mayo here for added protein!)
- 2 tsp tomato puree (or tomato paste)
- ½ tsp smoked paprika
- ½ tsp garlic (minced, approx 1 small clove / or 1/8 tsp garlic powder)
- 2 tsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp black pepper (ground)
Instructions
- COOK THE PASTA as directed on the pack (approx 11 minutes in boiling water). Drain and set it aside to cool fully.200 g pasta
- MAKE THE DRESSING. Whilst the pasta is cooking, make the dressing by combining the dressing ingredients (except the seasoning) in a bowl and stiring together. Taste and add the seasoning as needed.150 g vegan mayonnaise, 2 tsp tomato puree, 1/2 tsp smoked paprika, 1/2 tsp garlic, 2 tsp apple cider vinegar, 1/4 tsp salt, 1/4 tsp black pepper
- PREPARE THE VEGETABLES. Finely dice the pepper, cucumber and onion, quarter the cherry tomatoes and finely chop the parsley. Add to a large bowl1 red pepper, 1/4 cucumber, 10 cherry tomatoes, 1-2 tbsp red onion, 2 tbsp fresh flat leaf parsley
- MIX. Once cooked, drained and cooled, add the pasta to the bowl with the chopped veggies. Add 2/3 of the dressing and stir everything together until it is evenly coated.Note: If the mix looks dry, add the remaining 1/3 dressing to the bowl and stir in, but if not, reserve it for refreshing any leftover pasta salad the following day. Pasta salad tends to dry out a bit in the fridge so having some extra dressing on hand is useful.
- COOK THE CRISPY SAUSAGES. To make your crispy paprika sausages, first cut the sausages into 1cm thick rounds/slices using a sharp knife. (*see note for tip)6 vegan sausages
- In a large frying pan add the oil and 1 tsp smoked paprika. Stir the two together to make a paste and then gently stir in the sausage slices until evenly coated in the paprika oil.Note: I like to use sausages you can cook from frozen for this recipe, it makes the slices sturdier and easier to handle, but if you’ve got fresh sausages, just be sure to stir gently.1 tbsp olive oil, 1 tsp smoked paprika
- Spread the sausage slices out in the frying pan and fry over medium heat without flipping or stirring, for around 5 minutes or until golden on one side. Turn them over and fry for around 5 more minutes on the 2nd side until both sides are golden and crispy and the sausage slices are cooked through.
- SERVE. Fold 1/2 of the crispy, golden paprika sausage slices through the pasta salad and top the salad with the other half (I like to do this on serving for optimal freshness).
- Garnish with fresh parsley.
- This pasta salad can be served straight away or stored in the fridge for 24 hours before serving. If it looks a little dry coming out of the fridge, add any leftover dressing, or some more vegan mayonnaise for added creaminess.
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
