Antipasto Salad 1
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INGREDIENTS 1 small cauliflower, in small flowerets
3 large carrots, thinly sliced
1 green pepper, diced
1 cup black olives
2-1/2 cups Rotini pastaDRESSING
1-1/4 cups vegetable or corn oil
3/4 cup cider vinegar
2 garlic cloves, peeled and minced
1 tablespoon sugar
Salt and pepperIn large bowl, toss together cauliflower, carrots, green pepper, and olives.
Cook rotini in large pot of boiling salted water until tender, but firm, about 8 to 10 minutes; drain and rinse in cold water.
FOR THE DRESSING - Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well.
Pour about 1/3 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.