"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Summer Sausage Pasta Salad, by Kim Ledbetter, is from The Ledbetter Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb summer sausage 1 15oz can pitted black olives (drained) 1 med purple onion-peeled and sliced (separate rings) 1 large bottle robust Italian dressing 1 box or bag spiral pasta 1 container grape or cherry tomatoes
Peel wax off of summer sausage. Slice into ½ inch slices, and cut those slices into chunks (I cut it like a pie into 6 pieces). Place summer sausage into large flat Tupperware bowl with lid. Add drained black olives and separated onion slices. Cover with entire bottle of Italian dressing. Refrigerate over night.
The next day, cook pasta according to directions. Drain and add to refrigerated mixture. Also add tomatoes. You may need to cut the tomatoes in half. Mix well.
You can enjoy as soon as it is ready, but it is definitely better after it sits in the fridge for a while.
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