Italian Sausage Salad - cooking recipe

Ingredients

6 Italian-style like sausage (your choice of type, mild or hot)
1/2 lb. macaroni, elbow, shell or twists (twists are prettier)
4 green peppers, cut into pieces and strips (I use 2 peppers)
2 red onions, sliced thin and separated, some into little pieces
2 c. canned kidney beans, drained
3 or 4 hard-cooked eggs, cut up, in slices or in wedges
3 Tbsp. chopped Italian parsley
1/4 c. olive oil
3 or 4 Tbsp. wine vinegar (I use 4 plus a bit)
1 clove garlic, chopped (I use about a Tbsp. of garlic pieces)
1/2 tsp. salt or to taste
fresh ground black pepper
large pinch of oregano
pimento spread through and added to top for color

Preparation

Cook sausages, first prick skins with a fork, put them in a skillet with water to cover, bring to a boil, reduce heat and poach for 1 minute.
Drain off the water, slice sausage into bite-size pieces and fry over medium heat in a dry skillet until browned through.
Cook and drain the macaroni.