This is my version of a salad from James Beard's "Beard on Pasta" book.
I made it this weekend for a "meeting of the clans" with my son's future
in-laws and it was practically inhaled. It's easier to make than it sounds.

Italian Sausage Salad

6 Italian sausage links, mild or hot, or ~1 lb. of sausage meat
1 pkg. cheese tortellini or your favorite pasta shape (1/2 lb.)
1 red pepper, or bottled roasted red pepper cut into chunks
1/4 cup red onion, sliced thinly or chopped
1 cup canned black beans
OR handful of pitted black olives, sliced
3 Tbsp. or more chopped Italian parsley
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1/2 cup good olive oil
3-4 Tbsp. wine vinegar
1 or 2 cloves garlic, minced
1/2 tsp salt
freshly ground black pepper
pinch of oregano or basil
3 quartered hard-boiled eggs (optional)

Remove sausages from casing, roll into marble-sized balls. Place in a
skillet and fry over medium heat in a skillet until well browned. Pour
off fat. You may also slice sausage thinly and brown w/o removing from
casing, but the little sausage balls look nicer.

Meanwhile cook and drain the pasta, cool slightly.

Combine the pasta, sausage, peppers, onion, beans/olives and parsley in
a bowl. In second bowl or measuring cup, combine dressing ingredients
and beat well to combine. Pour over the pasta, mixing gently.
Refrigerate for a few hours to meld the flavors. Garnish with egg
wedges if desired.

This makes a nice hot weather meal served with crusty bread and a green
salad.
gloria p