Pasta, bean, and sausage salad

This hearty, main dish salad can be prepared ahead of time, and in fact tastes better if it sits a bit before serving.

3 links of Italian sausage
1/2 lb of short pasta such as fusilli or penne
1 – 15oz can of kidney beans
1/2 c diced sweet onion
1/2 c each fresh parsley and basil (be sure to use the flat leaf Italian parsley)
Salt and freshly ground black pepper
Extra virgin olive oil
White wine or sherry vinegar (don’t use balsamic, it’s too sweet)
tomato slices

Cut the sausage into thin rounds and saute until cooked thru and starting to brown. Transfer to a paper towel lined plate to cool and drain off excess fat.

Cook the pasta per directions. Drain, rinse with cold water, and drain again. Set aside.

Drain and rinse the beans.

Combine thebeans, pasta, and sausage with the onion, the herbs (coarsely chopped), salt and pepper to taste, about 1/3 c oil and 2-3 TB vinegar. Toss well and taste, correct seasoning and vinegar if needed. Arrange nicely in a bowl with the tomato slices on top. Cover and refrigerate for at least an hour. Remove from fridge about 30 min before serving – it tastes better if not too cold.

Explore posts in the same categories: Salads

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