Sunday, December 8, 2013

Light and easy pasta salad with Italian sausage

So many pasta salads are creamy. This is a salad that is light and flavorful with no cream sauce. I have made it for years and it is great not only as a side dish, but can be a wonderful lunch or a pot luck offering.  
                                                         ( 6 servings )

6 Italian sausage links
1/2 pound  tricolor Rotini pasta
1 yellow bell pepper, cut into one inch pieces
1 red bell pepper, cut into one inch pieces
1 red onion, cut into thin one inch slices
2 cups drained, canned kidney beans
2 cups sliced black olives
2/3 cup olive oil
4 tablespoons wine vinegar
1 chopped garlic clove
1/4 teaspoon chopped oregano
salt and pepper to taste

Grill or cook sausages until done, allow to cool, then slice into 1/2 inch pieces. Set aside. Cook and drain pasta. Place cooked pasta in bowl, add sausage, onions, olives, kidney beans and peppers. In an additional bowl, mix olive oil, vinegar, oregano, garlic, salt and pepper, and whisk together. Poor over pasta mixture and serve warm or place in refrigerator for a cold salad.

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