Picnic Pasta and Smoked Sausage Salad

Serves 6 to 8


14 ounces smoked sausage

Vinaigrette Dressing * (or use cup prepared vinaigrette dressing)
teaspoon dry mustard
teaspoon salt
teaspoon freshly ground black pepper
3 tablespoons white-wine vinegar         
1/3 cup olive oil
1 garlic clove, peeled and mashed
8 ounces uncooked penne pasta (2 cups)
1 cup frozen green peas, thawed
1 cup finely chopped green onion (with green tops)
2 large medium red ripe tomatoes, seeded and chopped
cup thinly sliced carrots (1 medium carrot)
cup grated Parmesan cheese
cup fresh basil, julienned
Additional fresh basil for garnish


  1. Steam smoked/precooked sausage by bringing a pan with 2 to 3 inches of water to a boil. Turn heat off and add sausage. Immediately cover pan and let sausage stand 15 minutes. Remove sausage from water, plate and let cool in the refrigerator.
  2. Meanwhile, prepare vinaigrette dressing by mixing dry mustard, salt, pepper and vinegar together in a small bowl. Slowly whip in olive oil to form an emulsion. 
  3. Cook pasta according to package directions. Drain. Place in large bowl and toss with cup vinaigrette dressing.
  4. When cool, slice kielbasa into thin -inch slices. Remove garlic clove from vinaigrette dressing. 
  5. Add to the bowl with the cooled pasta, the kielbasa, peas, onion, tomatoes, carrots and remaining vinaigrette. Sprinkle top with cheese.  
  6. Cover and refrigerate for at least 2 hours. Add julienned basil and toss all ingredients again just before serving. Add salt and pepper to taste. Garnish with fresh basil leaves.
National Hot Dog & Sausage Council

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