antipasto salad i

Categories
Salads
Pasta
Appetizers
Vegetarian
Yield
8 servings
MeasureIngredient
1 small Cauliflower, cut into small small flowerettes
3 larges Carrots, thinly sliced
1 each Green bell pepper, diced
1 cup Black olives
2½ cup Pasta, rotini
1¼ cup Oil, vegetable or corn
¾ cup Cider vinegar
2 eaches Garlic cloves, minced
1 tablespoon Sugar
  Salt & pepper

VEGETABLES

DRESSING

VEGETABLES: In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water.

DRESSING: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but ⅓ cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

Carol Ferguson, "The Canadian Living Cookbook" Submitted By MARK SATTERLY On 07-17-95

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