This Sausage Pasta Salad is loaded with Kountry Boys Original Sausage, charred corn and fresh tomatoes. A bold, crowd-pleasing dish perfect for potlucks and picnics.
Difficulty: Easy
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Serves: 8
INGREDIENTS
3 cups short pasta, such as shells or elbow
2 tablespoons avocado oil or neutral oil, plus more as needed
3 ears of corn
1/3 medium red onion, finely chopped
2 celery sticks, finely chopped
1 1/2 cups cherry tomatoes, halved
12 sun-dried tomatoes in oil, chopped
3/4 cup Italian dressing
Salt and black pepper, to taste
INSTRUCTIONS
Cook Kountry Boys Original Sausage in a skillet over medium heat until browned. Remove to a plate.
To the same skillet, add the corn and cook until charred on one side, about 5 mins. Turn and repeat on another side, then remove to a plate.
On a cutting board, slice kernels off the cobs and add to the pasta. Add the onion, celery, cherry tomatoes and sun-dried tomatoes. Season with salt and pepper.
Add the sausage and dressing and toss to combine. Serve at room temperature or chilled.
Description
Sausage Pasta Salad is the kind of dish that earns a reputation. You bring it once to a potluck and suddenly you’re expected to bring it every time — and honestly, that’s a win. This version is built on Kountry Boys Original Sausage, charred corn and a mix of fresh and sun-dried tomatoes tossed in Italian dressing, and it delivers big Texas flavor in a bowl that’s just as good cold as it is at room temperature. This sausage pasta salad comes together in 30 minutes and feeds eight — which makes it one of the most reliable recipes in the Kountry Boys playbook.
What sets this one apart from a standard pasta salad is the technique. Browning the sausage in a skillet first develops a caramelized crust that holds up in the dressing. Charring the corn in the same pan — rather than tossing it in raw or from a can — adds a smoky sweetness that plays directly against the brightness of the cherry tomatoes and the richness of the sun-dried tomatoes. Every element earns its place.
What Makes This Sausage Pasta Salad Stand Out
Most pasta salads are an afterthought. This one is the main event. The combination of fresh cherry tomatoes and oil-packed sun-dried tomatoes gives you two different tomato experiences in every bite — one bright and juicy, one deep and concentrated. The red onion and celery add crunch and freshness without overpowering the sausage, and the Italian dressing ties it all together without making it heavy.
Kountry Boys Original Sausage is the anchor. Its hickory-smoked flavor and seasoned pork and beef blend hold their own against the acidity of the dressing and the sweetness of the corn. A thinner, less seasoned sausage would get lost here. This one doesn’t.
For pasta shape, shells or elbow macaroni work best — their curves and pockets catch the dressing and hold onto the smaller bits of onion and celery so every forkful is balanced.
When to Make Sausage Pasta Salad
This recipe was made for warm-weather occasions — backyard cookouts, neighborhood picnics, tailgates and holiday spreads where you need a dish that travels well and feeds a crowd without requiring a warming tray. It holds in the refrigerator for up to three days, which makes it an ideal make-ahead dish for busy weekends.
Serve it alongside the Smokehouse Bacon Cheeseburger for a cookout spread that covers all the bases, or pair it with the Smoked Sausage Burnt Ends for a full Texas BBQ lineup.
Tips for the Best Results
According to Serious Eats’ guide to pasta salad, the single biggest upgrade you can make is salting your pasta water generously and dressing the pasta while it’s still slightly warm — it absorbs the dressing better and results in a more flavorful finished dish. Let it cool completely before adding the fresh tomatoes so they don’t break down.
Make the charred corn last and let it cool before adding it to the bowl. Hot corn will wilt the cherry tomatoes and soften the celery before you want it to.
If you’re making this a day ahead, hold back a few tablespoons of Italian dressing and toss again just before serving — pasta absorbs dressing as it sits and a fresh splash wakes the whole dish back up.