This pasta salad is a versatile year-round dish as it can
be served hot or cold.
80 g pasta shapes, such as elbow macaroni
¼ cup (60 ml) olive oil
1 medium onion,
peeled and chopped
2 cloves garlic, peeled and crushed
1 red or green pepper, seeded and julienned
250 g (4) sausages, sliced
2 Tbsp (30 ml) dry red wine
2 Tbsp (30 ml) red wine vinegar
salt and freshly ground
black pepper to taste
60 g cherry tomatoes
- Cook the pasta in a pot of boiling salted water, with half the oil, until al denté. Drain and set aside.
- Heat the remaining oil in a heavy-based saucepan and sauté the onion, garlic and red or green pepper until soft. Add the sausage slices and cook for 3-4 minutes, stirring frequently.
- Add the wine, wine vinegar, seasoning and reserved pasta. Mix well and bring to the boil. Add the tomatoes, heat through and serve with seed loaf.
Serves 4
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