Court of Two Sisters
Cajun Pasta Salad

(This is a GREAT pasta salad Jim and Kathy Gracey discovered in New Orleans)

Ingredients

1 lb. elbow pasta
1 lb. smoked sausage
1/2 cup red peppers
2 bell peppers, diced
1 tbs. garlic, pureed
2 stalks celery, diced
1/2 white onion, diced
2 tbs. TOULOUSE seasoning (see Below)
2 bay leaves
1 tbs. Creole mustard
1/4 cup white vinegar
3/4 cup salad oil
1/4 cup parsley, chopped

TOULOUSE SEASONING:
Toulouse seasoning is a combination of salt, white pepper, black pepper, onion powder, cayenne pepper, paprika, and thyme in equal amounts of one tablespoon each.

Directions

Mix oil, vinegar, Toulouse seasoning, and parsley in quart measuring cup (or small pitcher) and let stand.

Cook the pasta in gently boiling water until al dente. Remove from heat, drain, rinse, and cool.
Combine all ingredients (except vinegar, oil, parsley, and Toulouse seasoning) in a large bowl. You may want to sauté the sausage briefly before adding.

Finally, pour oil, vinegar, toulouse, and parsley mixture over already mixed ingredients in bowl and mix thoroughly (use hands if you wish).

This dish is best served a room temperature; however, chill thoroughly if preparing ahead of time and allow to stand one hour before serving. Serves 6 large or 12 small portions.

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