6 Italian style link sausage, sweet or hot
1/2 lb. elbow macaroni or twists
4 green peppers, peeled & cut in strips
2 red onions, thinly sliced
2 c. canned kidney beans, drained
3 hard boiled eggs, quartered
3 tbsp. chopped Italian parsley
2/3 c. olive oil
3 tbsp. wine vinegar
1 clove garlic, chopped
1/2 tsp. salt
Pepper to taste
Pinch of oregano

Or use 1 package pasta salad vinaigrette seasoning mix.

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.

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.