Pasta Salad with Grilled Sausages and Peppers

This recipe incorporates the grilled sausages and peppers from the following recipe. 

1 pound gemelli pasta

6 T. extra virgin olive oil

3 T. freshly squeezed lemon juice

1 1/2 t. finely grated lemon zest

1 T. tomato paste

2 large garlic cloves, very finely chopped

1 large shallot, thinly sliced and separated into rings

1 1/2 t. chopped thyme

salt and freshly ground black pepper

sausages from the Mixed Grill recipe, thinly sliced

2 large celery ribs, thinly sliced on the bias

grated parmesan cheese

1 cup chopped basil

In a large pot of boiling, salted water, cook the pasta until al dente.  Drain, reserving 1/4 cup of the cooking water.  Transfer the pasta to a large bowl.

Drizzle lightly with olive oil and toss to coat.  Let cool to room temperature.

Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme.  Stir in the 6 T. olive oil and the reserved pasta cooking water.  Season the dressing with salt and pepper.

Add 1/4 cup of the dressing to the pasta and toss.  Add the sausages, peppers, radicchio, celery, parmesan and the remaining dressing and toss well.  Season the pasta salad with salt and pepper, sprinkle with basil and serve.