Pepper-Packed Pasta Salad

1. 1

   In a large pot of boiling, salted water, cook the spaghetti until al dente, about 12 minutes.

2. 2

   Drain, reserving 1 cup pasta cooking water.

3. 3

   Meanwhile, in a small skillet, heat 1 tablespoon olive oil over medium-high heat.

4. 4

   Add chicken sausage and cook until lightly browned, about 10 minutes.

5. 5

   Let cool for 5 minutes, then slice crosswise into thin rounds and set aside.

6. 6

   In a large bowl, toss the pasta with the cheese and the remaining 7 tablespoons olive oil.

7. 7

   Add bell peppers, lemon zest, and lemon juice.

8. 8

   Toss to combine; set aside to cool.

9. 9

   Toss in reserved sausages and mint.

10. 10

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.