Pepper-Packed Pasta Salad

• 1 lb spaghetti, snapped in half
• 12 cup extra virgin olive oil
• 4 links chicken sausage, precooked
• 4 ounces feta cheese, crumbled
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 lemon, juice and zest of
• 12 bunch of fresh mint, leaves torn
• salt and pepper

1. In a large pot of boiling, salted water, cook the spaghetti until al dente, about 12 minutes.
2. Drain, reserving 1 cup pasta cooking water.
3. Meanwhile, in a small skillet, heat 1 tablespoon olive oil over medium-high heat.
4. Add chicken sausage and cook until lightly browned, about 10 minutes.
5. Let cool for 5 minutes, then slice crosswise into thin rounds and set aside.
6. In a large bowl, toss the pasta with the cheese and the remaining 7 tablespoons olive oil.
7. Add bell peppers, lemon zest, and lemon juice.
8. Toss to combine; set aside to cool.
9. Toss in reserved sausages and mint.
10. Season to taste with salt and pepper.

extra virgin olive oil, chicken sausage, feta cheese, green bell pepper, red bell pepper, lemon, mint, salt

Taken from www.food.com/recipe/pepper-packed-pasta-salad-249090 (may not work)