Ingredients:

• 8 oz penne pasta
• 1 andouille chicken sausage, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup sliced black olives
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey
• Salt and black pepper to taste

Directions:

• Cook the penne pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
• In a large skillet, heat a bit of olive oil over medium heat. Add the sliced andouille chicken sausage and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
• In the same skillet, add a little more olive oil if needed and sauté the diced red and green bell peppers along with the chopped red onion until they are softened, about 5 minutes. Remove from heat and let them cool slightly.
• In a small bowl, whisk together the ingredients for the dressing: olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and black pepper.
• In a large mixing bowl, combine the cooked penne pasta, cooked andouille chicken sausage, sautéed bell peppers and onions, halved cherry tomatoes, sliced black olives, and chopped parsley.
• Pour the dressing over the pasta salad and toss until everything is evenly coated.
• Sprinkle grated Parmesan cheese over the salad and gently toss again.
• Taste and adjust seasoning with salt and black pepper if needed.
• Serve immediately or refrigerate for at least 1 hour before serving to allow the flavors to meld together.
• Enjoy your Andouille Chicken Sausage Pasta Salad as a delicious and satisfying meal!