Pasta Salad with Gianelli Sausage

December 6, 2015


1Cook sausage in frying pan, bake in oven or grill:

2To Fry – Place sausage in frying pan over medium heat for approximately 20-30 minutes. Turn frequently. If sausage is sticking to the pan, add 1/8-inch water to pan, making sure not to bring water to boil. Internal temperature must reach 160°F.

3To Bake – Place sausage in an oven ready (glass pan or broil foil) pan. Preheat oven to 350 ℉. Place sausage in oven for 20-25 minutes then. Turn once and then continue baking for another 20-25 minutes. Internal temperature must reach 160°F.

4To Grill – Over medium flame, place raw sausage on grill and turn frequently until internal temperature reaches 160°F.

5Cook the pasta according to the directions on package.

6Cut up cheese into bite size pieces.

7Cut up sausage into bite size pieces on diagonal.

8When pasta is done, drain and run pasta under cold water to cool. Mix in a small amount of olive oil. When pasta is cool and well drained, add to large bowl with drained mushrooms, cubed Munster cheese and sausage. Mix with a small amount of Italian dressing until well coated. Continue to add dressing as needed.



1 – 4 Ounce Small can of Mushrooms – drained

1 – 8 Ounce Brick of Muenster Cheese – cut and cubed small

1 – 16 Ounce Bottle of Italian dressing

1 – 12-16 Ounce Box of Tri Colored Pasta

4 Links of Gianelli 7” Sausage Links – Sweet or Hot

1 – 5 Ounce Can of Sliced Black Olives, Drained –optional

Small amount of Olive Oil