Pasta Salad with Peppers and Sausage

Our Purnell's Sage Sausage cooked up with lemon juice, lemon zest, tomato paste, garlic, shallot, thyme, celery ribs, smoked mozzarella and lots of basil served over bow tie pasta. "It's Gooo-od!"


Boil pasta until al dente; drain (reserving 1/3 cup of cooking water). Transfer the pasta to a large bowl and toss with olive oil.

Cook sausage in large skillet until light brown. Drain and set aside.

In separate bowl stir lemon juice, lemon zest, garlic, shallot, tomato paste and thyme. Add 8 tablespoons olive oil and reserved pasta cooking water. Stir in approximately half of the dressing to the pasta. Toss well.

Add sausage, celery, peppers, mozzarella and the remaining dressing into the bowl.

Sprinkle salt and pepper, to taste. Top with basil and you’re ready to serve!


  • 2 cups Purnell’s “Old Folks” Sage Sausage
  • 1 pound bow tie pasta
  • 7 tablespoons extra-virgin olive oil (drizzle more when finished)
  • 4 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 1/2 tablespoons tomato paste
  • 3 cloves of garlic (chopped or minced)
  • 1 large shallot
  • 2 teaspoons thyme
  • salt and pepper
  • 2 1/2 large celery ribs
  • 1/3 pound smoked mozzarella
  • 1/2 cup basil
  • Salt and pepper to taste

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