Pasta Kielbasa Salad

A meal in a salad - meat, veggies and pasta. Makes a great light summer lunch, keeps well in the frig. Although the dish is good hot, it is better if chilled overnight so that the flavors infuse.

Servings: 6 to 8     Prep time: 25 min     Cooking time: 10 min
Utensils: Frying pan, large mixing bowl, small mixing bowl, large covered dish

Pasta Kielbasa Salad
1 lb pkg tri-color rotini or penne pasta - cooked and cooled
1 Kielbasa or smoked sausage - bias sliced
½ red onion - sliced
1 small red pepper - small slices
1 cup broccoli - cut in small florets
1 cup Velveeta cheese - cut into small cubes
¼ cup olive oil
1 lemon - juiced
1 tsp sea salt
1 tsp fresh ground pepper
2 heaping tablespoons of dried herbs - to your taste - Italian seasoning or rosemary or basil or thyme. Or if you have fresh herbs available; rosemary or basil or thyme or a mix; fresh is always better.


Cook, drain and rinse the pasta with cold water to stop the cooking. Sauté the smoked sausage and cool. Cut up the vegetables. Whisk the dressing together. Toss all ingredients with the pasta and refrigerate.

Alternative Recipe Ideas

  • Use you favorite bottled vinegar & oil or Italian dressing in lieu of this dressing.
  • Cubed cooked chicken & white seedless grapes.
  • Cooked shrimp with more red peppers.
  • Cherry tomatoes.
  • Substitute peas or edamame beans or blanched sugar snaps for the broccoli.
  • Rinsed and drained red kidney beans.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm