Kielbasa Vinaigrette

Adapted from OPEN HOUSE COOKBOOK, Sarah Leah Chase

Cook Tri-color pasta until a la dente, drain and cool. Set aside

3 1/2# kielbasa sausage
1 jar (4 oz) chopped pimientos
Alternatives are a jar of roasted red peppers or artichoke hearts, marinated
1 can large pitted black olives, sliced
1 bunch green onions, white bulb and green stalk, sliced
1 cup chopped fresh parsley
1 1/2 cup Basic Herb Vinaigrette, recipe follows

Put sausage in large pot and add enough water to just cover. Heat to boiling. Reduce the heat and simmer uncovered for 10 min. Cool enough to slice sausage and place in frying pan and brown.
Place the sausage in large bowl; add the pimientos, olives, green onions, parsley and the pasta. Add the vinaigrette and toss to coat. Serve at room temperature. The salad keeps well in the refrigerator, but it must be warmed to room temperature before serving.


Basic Herb Vinaigrette
4 cloves garlic, finely minced
3 Tblsp Dijon mustard
3/4 cup rice wine vinegar
2 cups olive oil
1/2 cup vegetable oil
3 Tblsp dried Italian herbs
Salt and pepper to taste
Whisk garlic and mustard together in mixing bowl. Whisk in vinegar. While continuing to whisk, pour in the oils in a steady stream. Season with the herbs and salt and pepper. Let stand at room temperature for several hours to allow the flavors to mellow. Store covered in the refrigerator. Let warm to room temperature before using. Makes 4 cups.