Italian Lunch Italian Meat Recipes Italian Salads

How to make Italian Sausage Salad

Add good Italian sausage salad to anything and you have a quick, delicious, and interesting meal. 



  • 6 Italian sausage links – hot or sweet
  • 2 yellow peppers – cut into strips
  • 2 red onions – thinly sliced
  • 2-3 Hard-boiled eggs – sliced
  • 2/3 cup extra virgin olive oil
  • 2 garlic cloves – finely chopped
  • Freshly ground black pepper – to taste
  • ½ lb short pasta – your favorite
  • 2 orange or red peppers – cut into strips
  • 2 cups chickpeas – drained
  • 1/3 cup Italian parsley – chopped
  • ¼ cup red wine vinegar
  • Salt– to taste
  • Some fresh basil – for garnish
  • Pinch of Oregano



  1. Slice the sausages into ½-inch diagonals and fry in a very lightly oiled skilled until browned and cooked through.
  2. Cook pasta (any short pasta you prefer will work just fine) in salted boiling water until al dente.  Do not overcook or they will be mushy while you want them a little on the firm side. When cooked, remove from heat, and drain.
  3. Combine the sausage, peppers, onions, pasta, chickpeas, eggs, and parsley in a bowl and toss. In a separate bowl with a pouring spout, combine the olive oil, vinegar, garlic, salt, pepper, and oregano. 
  4. Beat with a fork until slightly frothy and pour the dressing over the salad, tossing it gently as you pour. 
  5. Refrigerate for a few hours to allow all the flavors to combine. Give a quick toss and garnish with a little more parsley and a few fresh basil leaves. 

NOTE: Don’t forget to serve some crusty Italian bread to “fare la scarpetta”, meaning to make the little shoe to push the salad onto the fork and sop up any juice. 




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