Antipasto Salad Recipe
Use This Recipe To...
Meal Planning
Other
Serving Size
Ingredients:
| 1 | Cauliflower;small in small |
| 3 | Carrots; large, thinly slic |
| 1 | Green pepper; diced |
| 1 c |
Black olives
|
| 2 1/2c | Pasta; rotini |
| Dressing: | |
| 1 1/4c | Oil; vegetable or corn |
| 3/4c | Vinegar; cider |
| 2 | Garlic cloves; peeled & min |
| 1 ts | Sugar; granulated |
| Salt & pepper |
Directions:
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 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.