Elbow Macaroni and Sausage Salad

Kathy W


This was adapted into a vegetarian version of a recipe from CREAMETTES. I have tried serveral different vegetarian style sauages - keilbasa, Italtian style. I like vegetarian chorizo style best. Served room temp or chilled.


★★★★★ 1 vote

Stove Top


  • 1 box
    elbow macaroni (1 lb), cooked according to package directions, rinsed in cold water and drained well.
  • 1 pkg
    sausage, cooked according to package directions, cooled and sliced in rounds
  • 1 can(s)
    kidney beans, rinsed and drained
  • 1 medium
    green bell pepper, diced
  • 1 medium
    red bell pepper, diced
  • 1 medium
    onion, diced

  • 2 Tbsp
    parsley, chopped
  • 1/2 c
    vegetable oil
  • 3 Tbsp
    white wine vinegar
  • 1/2 tsp
  • 1/4 tsp
  • 1 clove
    garlic, minced
  • 1 tsp
  • generous pinch
    sugar (optional)

How to Make Elbow Macaroni and Sausage Salad


  1. Combine macaroni, kidney beans, sausage and onion in a large bowl.
  2. In a small bowl, blend together oil, parsley, vinegar, salt, pepper, oregano, garlic and sugar.
    Adjust seasoning.
  3. Pour over macaroni mixture and mix well.
  4. Chill and serve.

Printable Recipe Card

About Elbow Macaroni and Sausage Salad

Course/Dish: Pasta Pasta Salads Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian Dairy Free Soy Free

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