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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