Party Pasta Salad

• 8 ounces spiral shaped pasta (cellentani)
• 1 12 tablespoons extra virgin olive oil
• 12 lb kielbasa, cut into 1/4-inch slices, then sliced in half
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 2 celery ribs, thinly sliced
• 12 cup green olives, pitted and chopped
• 14 cup chopped red onion
• 12 cup finely chopped fresh flat-leaf parsley
• 1 chipotle chile in adobo, stemmed, seeded, and chopped
• 2 teaspoons adobo sauce
• 3 tablespoons red wine vinegar
• salt
• fresh ground black pepper
• 12 cup extra virgin olive oil

1. Cook pasta per package directions for al dente; drain in a colander and rinse briefly under cold running water.
2. Shake the colander gently and drain completely; set aside.
3. In a skillet over med heat, warm 1 1/2 tablespoon olive oil; add in the sausage; stir/saute about 4 minutes or until lightly browned.
4. Using a slotted spoon, transfer sausage to paper towel lined plate.
5. To make the dressing: in a smal bowl, mix together the chopped chile, adobo sauce, vinegar, salt, and pepper; gradually whisk in 1/2 cup olive oil until an emulsion forms.
6. Transfer pasta to a large bowl; add in the drained sausage, garbanzo beans, celery, olives, onion, and parsley; toss gently.
7. Pour the dressing over the mixture; toss gently but thoroughly.
8. Serve immediately, or cover and refrigerate for up to 8 hours.

pasta, extra virgin olive oil, kielbasa, garbanzo beans, celery, green olives, red onion, parsley, adobo sauce, red wine vinegar, salt, fresh ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/party-pasta-salad-166997 (may not work)