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Franks and Corkscrew Pasta Salad

An Olive Oil and Wine Vinegar Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

20-25 minutes


4-6 people


  • 8 oz. rotini pasta
  • 1/4 cup Milanese Gremolata Olive Oil
  • 3 Tablespoons Champagne Wine Vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 package (12 oz.) jumbo beef franks
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 yellow bell pepper, cut in 1/2
  • 1 cup frozen green peas


  • Following package directions, cook pasta. Omit salt. Drain and set aside.
  • Make the dressing by whisking together the Champagne Wine Vinegar, Milanese Gremolata Olive Oil, salt, and black pepper in a large bowl. Set aside.
  • Cut franks in half lengthwise and then in 1/4-inch thick slices.
  • Heat large skillet over high heat, add franks. Cook and stir 5 minutes or until lightly browned. Add drained tomatoes, bell pepper, and peas; cook and additional 5 minutes, stirring occasionally, or until peas are hot and peppers are tender but still crisp.
  • Put pasta in bowl with prepared dressing. Add franks/vegetable mixture, toss to coat with dressing.
  • Serve either hot or cold.
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