Warm Macaroni Salad with Sausage, Bell Pepper, Corn, Tomato & Parsley

Directions

1. Fill a medium pot with water, add salt, and bring to a boil. Add the pasta and cook until it reaches your preferred tenderness, about 8–10 minutes; drain when ready.
2. While the pasta cooks, rinse the produce and prepare it: thaw the corn, halve the grape tomatoes, finely chop the parsley leaves, slice the red onion, and dice the orange bell pepper.
3. Heat a skillet over medium-high heat and add a thin layer of oil. Brown the sausages, turning as needed, until they are almost cooked through; remove them to a plate and leave the juices in the skillet.
4. In the same skillet, add the onion, bell pepper, and corn; cook until the vegetables begin to char and soften, then return the sausages to the pan along with any cooking juices.
5. Remove from heat and coarsely chop the parsley leaves, discarding the stems, and mince the leaves.
6. Return the drained pasta to the pan, zest the lemon over it, and squeeze in the lemon juice. Add the minced parsley, a drizzle of oil, and season with salt and pepper; toss to combine.
7. Slice the sausages into rounds and fold them back into the pasta along with the vegetables; mix to distribute everything evenly and heat through slightly if needed.
8. To serve, divide the salad among plates or bowls and sprinkle with a little reserved parsley.