Sausage and Vegetables with Pasta

Serves 4 to 6

1 lb elbow macaroni, wheels, or other pasta forms

1 lb mild Italian sausage or Polish Kielbasa (Krakauer)

2 tbsp olive oil

2 medium zucchini, scrubbed and thinly sliced

1 cup chopped green pepper, or a mixture of red and green pepper

¼ cup shopped pimento

½ cup Italian cured black olives

Dressing :

½ cup olive oil

2 tbsp (or to taste) red wine vinegar

1 tsp Dijon mustard

2 cloves garlic, chopped and mashed

½ tsp salt

¼ tsp pepper (to taste)

½ tsp dried basil

1. Cook the pasta until al dente. Rinse with cold water and drain. Place in large bowl and toss with a little olive oil.
2. If using Italian sausages, place them in a skillet, cover with water and simmer for 20 minutes.
3. Slice the sausage thin. Heat oil in the skillet and brown the sausage. Remove and let cool before adding to the pasta.
4. Add the zucchini, peppers, pimentos and olives to the bowl.
5. Pour the dressing over the salad and toss. Allow to stand for a half-hour or so to let the flavors mix.
6. Serve at room temperature.

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