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Italian Sausage Salad

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, P
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 Italian style link sausage, sweet or hot

    2. 1/2 lb. elbow macaroni or twists

    3. 4 green peppers, peeled & cut in strips

    4. 2 red onions, thinly sliced

    5. 2 c. canned kidney beans, drained

    6. 3 hard boiled eggs, quartered

    7. 3 tbsp. chopped Italian parsley

    8. 2/3 c. olive oil

    9. 3 tbsp. wine vinegar

    10. 1 clove garlic, chopped

    11. 1/2 tsp. salt

    12. Pepper to taste

    13. Pinch of oregano

    14. Or use 1 package pasta salad vinaigrette seasoning mix.

    Instructions Jump to Ingredients ↑

    1. To cook the sausages: Prick the skins with a fork, put them in a skillet with water to cover, bring to a boil, reduce the heat and poach for one minute. Drain off water. Slice sausages into half inch lengths and fry over medium heat in a dry skillet until brown.

    2. Cook and drain pasta. Combine the sausages, peppers, onions, macaroni, kidney beans, eggs and parsley in a bowl. In a second bowl combine the olive oil, vinegar, garlic, salt, pepper and oregano (or use package of seasoning mix according to directions). Beat vigorously with a fork and pour the dressing over the salad, tossing it gently as you do. Let everything mature in the refrigerator for a few hours.

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