cooked long grain white rice, cooled
provolone or mozzarella cheese cubes
coarsely chopped pimiento-stuffed green olives
sliced ripe black olives
chopped sweet onion
chopped fresh basil
balsamic or red wine vinegar
ground black pepper
Cut sausage into ½“ cubes. Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage and cook stirring frequently for 3-4 minutes or until lightly browned.
Combine sausage with all salad ingredients in large bowl.
Whisk dressing ingredients together in small bowl until thoroughly combined. Pour over salad tossing lightly to combine. Cover and refrigerate for at least 4 hours or up to 24 hours before serving.