Nothing screams summer barbecue quite like a cold pasta salad with the crisp of fresh vegetables and tang of vinegars balanced with a light creamy dressing. Until you add our award winning 100% Fullblood Beef Wagyu Summer Sausage that is... 

LONE MOUNTAIN WAGYU SUMMER SAUSAGE PASTA SALAD

Serves 4

Ingredients:

• 8 ounces shell pasta
• 1 red bell pepper
• 1/2 cup mayonnaise
• 1 Tbsp. plus 1 tsp. red wine vinegar
• 1 Tbsp. Dijon Mustard
• 1 tsp. sugar
• 8 ounces Lone Mountain Wagyu 100% Fullblood Wagyu Beef Summer Sausage, cut into 1-inch dice
• 1/2 cup pitted Castelvetrano olives (or other buttery and crunchy olive) 
• 1/4 cup packed fresh parsley leaves, chopped
• 2 ribs celery, chopped
• 1 Tbsp. bread and butter pickles, chopped
• 1 Tbsp. pickle juice
• Sea salt and fresh ground black pepper 

Directions:

1. Bring a pot of water to boil over high heat. Add pasta and cook according to package directions. Drain. 
2. Meanwhile, char bell pepper over open flame until blackened all over. Transfer to a bowl, cover with plastic wrap, and set aside to let steam for 5 minutes.
3. Remove and discard charred skin then stem and seed the pepper. Cut into 1/2-inch dice; set aside. 
4. Whisk together mayonnaise, vinegar, mustard, sugar, and salt and pepper to taste in a large bowl. Add pasta, Summer Sausage, olives, parsley, celery, pickles, pickle juice, and roasted peppers and toss until well combined. 
5. Refrigerate for several hours (or overnight) before serving. 

Serve with your favorite grilled entrees and enjoy!  

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