Summer Sausage Pasta Salad (Vegan + Veggie Friendly)
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.
Print
Pin
Email
Serves: 4 large sides
Calories: 567kcal
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
Vegan / Dairy Free / Egg Free
Recipe inspired by: USA
* We used cook-from-frozen vegan sausages (such as Richmond meat-free) which we removed from the freezer a couple minutes before carefully cutting them into slices with a sharp knife.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 567kcal | Carbohydrates: 53g | Protein: 13g | Fat: 32g | Saturated Fat: 6g | Sodium: 373mg | Fiber: 5g | Sugar: 5g | Net Carbohydrates: 48g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!