- 1 (19 ounce) package Bob Evans® Italian Grilling Sausage
- 1 pound uncooked penne pasta
- 1 tablespoon butter or margarine
- 2 garlic cloves, peeled
- 2 cups fresh basil leaves
- 1/2 cup fresh parsley leaves
- 2 tablespoons pine nuts
- 1/2 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon black pepper
- 2 cups seeded and diced Roma tomatoes
- 1 small green bell pepper, chopped
- 1 cup whole ripe olives
- 1 cup cubed mozzarella cheese
- Red leaf lettuce for garnish (optional)
- Cook sausage in large skillet or on grill until browned; let cool. Cut in half lengthwise; cut each half into 1/4 inch slices and set aside. Cook penne according to package directions; drain. Toss in large bowl with butter to prevent sticking.
- To prepare pesto sauce, place garlic cloves in food processor with metal blade or in blender; process until smooth. Add basil and parsley; process until finely chopped. Add pine nuts; process until finely chopped. With motor running, slowly add olive oil in fine, steady stream. Add Parmesan cheese and black pepper; process until well blended, scraping down side as needed.
- To assemble salad, toss sausage, tomatoes, bell pepper, olives and mozzarella cheese with penne. Gradually stir in pesto until salad is moist but not saturated. Serve salad on lettuce-lined platter, if desired. Refrigerate leftovers.