Antipasto salad i
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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