1 (1-pound) box bow-tie (farfalle) pasta
2/3 cup olive oil
1/3 cup apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon dried basil
1 clove garlic, minced
1 medium red onion, finely diced
1 (13.75-ounce) can quartered artichokes, drained
1 (3.8-ounce) can sliced black olives, drained
1 large green bell pepper, seeded and finely diced
1 pint grape tomatoes, halved
1 cup shredded Parmesan cheese
Cook the pasta according to the package instructions just to al dente and immediately shock in ice water. Drain and set aside. In a large skillet over medium heat, brown sausage. Drain. Set aside. Make the dressing by whisking together the oil, vinegar, sugar, salt, basil, and minced garlic. Add the onion and stir to combine (see the blog post for why we do that). Set aside. In a large bowl, toss together the pasta, sausage, artichokes, black olives, bell pepper, tomaotes, and parmesan cheese. Add the dressing with the onions and toss to coat. Add additional salt and pepper to taste. Serve immediately at room temperature or refrigerate to allow the flavors to develop more. If refrigerated, be sure to toss the salad again before serving and adjust seasoning to taste once more.