Macaroni & Sausage Salad

This Macaroni & Sausage Salad is a robust and satisfying dish that blends the smoky richness of Italian sausage with the earthy texture of kidney beans. The pasta provides a neutral canvas for the vibrant flavors of red onion, crisp green pepper, and hard-boiled eggs. Tossed in a zesty vinaigrette made with olive oil, wine vinegar, garlic, and oregano, this salad offers a perfect balance of savory and tangy notes. It is an excellent choice for summer picnics, potlucks, or as a make-ahead side dish for weeknight dinners. The flavors meld beautifully when chilled, making it even more delicious the next day.

Cooking Method: Smoking

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 489.2

Description

This Macaroni & Sausage Salad is a robust and satisfying dish that blends the smoky richness of Italian sausage with the earthy texture of kidney beans. The pasta provides a neutral canvas for the vibrant flavors of red onion, crisp green pepper, and hard-boiled eggs. Tossed in a zesty vinaigrette made with olive oil, wine vinegar, garlic, and oregano, this salad offers a perfect balance of savory and tangy notes. It is an excellent choice for summer picnics, potlucks, or as a make-ahead side dish for weeknight dinners. The flavors meld beautifully when chilled, making it even more delicious the next day.

Ingredients

2 cup Macaroni, uncooked
1 pound Smoked sausage; cut into 1/2" slices
2 cup Kidney beans, drained
1 medium Red onion, chopped
1 whole Green pepper, chopped
3 large Eggs, hard cooked and chopped
2 tablespoon Parsley, chopped
1/2 cup Oil
3 tablespoon Wine vinegar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Garlic powder
1/8 teaspoon Oregano

Directions

1
Cook macaroni according to package directions for al dente texture. Drain and rinse with cold water to stop the cooking process.
2
Slice the smoked sausage into 1/2-inch rounds.
3
In a large mixing bowl, combine the cooled macaroni, sliced sausage, drained kidney beans, chopped red onion, chopped green pepper, chopped hard-boiled eggs, and chopped parsley.
4
In a small jar or bowl, whisk together the oil, wine vinegar, salt, pepper, garlic powder, and oregano until well blended.
5
Pour the vinaigrette over the macaroni mixture and toss gently until all ingredients are evenly coated.
6
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 489.2kcal

% Daily Value *
Total Fat 27.2g42%
Saturated Fat 9.2g46%
Cholesterol 59.0mg20%
Sodium 915.9mg39%
Total Carbohydrate 32.9g11%
Dietary Fiber 2.0g8%
Sugars 0.9g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated in an airtight container for up to 3 days. The salad tastes even better the next day as the flavors absorb into the pasta.

Substitutions: You can substitute rotini or shell pasta for the macaroni. For a vegetarian version, omit the sausage and add extra beans or roasted vegetables.

Tip: If the dressing seems too thick, add a teaspoon of water to loosen it before tossing.

Keywords: macaroni salad, sausage salad, kidney bean salad, smoked sausage, pasta salad, vinaigrette, picnic food, potluck, summer side, american cuisine, hard boiled eggs, red onion, green pepper, oregano, garlic powder, meal prep, cold salad, vegetarian option

Read it online: https://www.chefs-mate.com/recipe/macaroni-sausage-salad/