1 cup (uncooked) small pasta (i.e. ditalini, alphabets, acini de pepe, orzo)
1 cup sliced and cubed kielbasa (I use turkey)
1 (15 oz.) can sectioned mandarin oranges
1 (15 oz.) can black beans, rinsed and drained
1 carrot, diced
1 celery stalk, diced
1/2 cup white onion, minced
2 large cloves of garlic, minced
6 to 8 jalapeno slices minced (from a jar)
1/2 cup olive oil
1/2 cup red wine vinegar
1 tsp. brown sugar (white is optional)
seasoned salt
black pepper
cumin
sage

Cook pasta for 10 to 12 minutes, drain, shock and cool. Slice and dice kielbasa, if pre-cooked, cook in microwave for one minute. Place in refrigerator to cool.

In large bowl mix mandarin oranges and thoroughly rinsed black beans.

Cut carrot, celery and onion into quarters then thinly dice and add to mixture. Peel garlic, finely mince add to mixture.

Select 6 to 8 nice slices of jarred/canned jalapenos, slice, dice and add. Mix the above together evenly.

While pasta and kielbasa are cooling add oil, vinegar, sugar and spices to the mixture - pepper, salt, cumin and sage I add by tasting. Expect to use a minimum of 1 teaspoon of each and then more after adding pasta and kielbasa.

Once completely cooled add pasta and kielbasa to the mixture. Make sure all ingredients are distributed evenly and thoroughly covered with oil, vinegar and spices.

From here it is add spices as needed. Cool for 1 hour to meld the flavors. Enjoy!

Submitted by: Alex Roehner