Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp olive oil
  • 12 oz smoked turkey sausage, diced
  • 8 oz fresh mozzarella pearls
  • 8 oz provolone cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup artichoke hearts, drained and quartered
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup black olives, sliced
  • 1/3 cup red onion, finely diced
  • 1/4 cup pepperoncini peppers, sliced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp sugar

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the 16 oz rotini pasta and cook until al dente.
  3. Drain the pasta in a colander and immediately rinse with cold water to stop the cooking process.
  4. Toss the cooled pasta with 1 tbsp olive oil to prevent sticking.
  5. In an extra-large mixing bowl, combine the 12 oz diced smoked turkey sausage, 8 oz mozzarella pearls, and 8 oz cubed provolone.
  6. Fold in 1 cup halved cherry tomatoes, 1 cup quartered artichoke hearts, 1/2 cup sliced roasted red peppers, 1/2 cup sliced black olives, 1/3 cup diced red onion, and 1/4 cup sliced pepperoncini.
  7. Add the oiled pasta to the bowl and toss gently until the ingredients are evenly distributed.
  8. In a small jar or bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar until the mixture is thickened and glossy.
  9. Pour the dressing over the pasta mixture and stir thoroughly to ensure all pasta is coated.