Antipasto Salad
Recipe
- Title:
- Antipasto Salad
- Categories:
- Salads, Pasta
- Yield:
- 8 servings
Ingredients
- 1
- Cauliflower,small
- 1
- Green pepper; diced
- -in small flowerettes
- 1 c Black olives
- 3
- Carrots; large, thinly slic
- 2 1/2 c Pasta; rotini
Ingredients
DRESSING
- 1 1/4 c Oil; vegetable or corn
- 1 tb Sugar; granulated
- 3/4 c Vinegar, cider
- - salt & pepper
- 2
- Garlic cloves; peeled & min
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.
Directions
- Source: _The Canadian Living Cookbook_ by Carol Ferguson posted by Anne MacLellan
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