Pizza Pasta Salad


Hot dogs are satisfying with the standard ketchup, mustard and relish toppings, but Denverite Eliza Cross takes this meaty ingredient to another level in her recent cookbook Hot Diggity Dog: 65 Great Recipes Using Brats, Hot Dogs, and Sausages. For every meal imaginable — breakfasts, brunches, sandwiches and side dishes — Cross reveals delicious options you’ll love to eat and be proud to serve. Put this recipe to the test and see if seconds are in your future. 

Makes 8 servings

3 sweet or spicy Italian sausage links 

1 pound spiral pasta 

¾ cup extra virgin olive oil 

½ cup red wine vinegar 

1 teaspoon dried oregano 

1 teaspoon garlic powder 

1 teaspoon pizza seasoning 

½ teaspoon salt 

¾ cup small grape tomatoes, halved 

½ cup small fresh mozzarella cheese balls, drained and halved 

3 ounces pepper jack cheese, cut into 1/3-inch cubes 

1 (2.25-ounce) can sliced black olives, drained 

1 small green bell pepper, seeded and diced 

½ cup shredded Parmesan cheese 


Preheat grill to medium. Cook sausages, turning several times, until cooked through and well browned, 12–14 minutes. Transfer to a cutting board, cool and cut into 1/3-inch slices. 

Meanwhile, bring a large pot of water to a boil over medium-high heat and cook pasta according to the package directions; drain and set aside. 

In a small jar, combine oil, vinegar, oregano, garlic powder, pizza seasoning and salt, and shake until well combined. 

In a large bowl, combine pasta, sausage slices, tomatoes, mozzarella cheese, pepper jack cheese, olives and bell pepper. Drizzle dressing over salad and stir until coated. Cover and refrigerate until chilled, about 2 hours. Sprinkle with Parmesan cheese just before serving. 

Recipe excerpt from Hot Diggity Dog: 65 Great Recipes Using Brats, Hot Dogs, and Sausages by Eliza Cross. Photography by Sheena Bates. Reprinted by permission of Gibbs Smith Books.

If you enjoyed this recipe be sure to try Ecuadorian Street Dog from Haute Dogs: Recipes for Delicious Hot Dogs, Buns and Condiments by Russell Van Kraayenburg.