Antipasto Salad I Recipe
1 cauliflower,small in small floweret, tes
3 carrots, large, thinly slic
1 green pepper, diced
1 cup black olives
2 1/2 cup pasta, rotini
1 1/4 cup oil, vegetable or corn
3/4 cup vinegar, cider
2 garlic cloves, peeled & min
1 tbsp sugar
1 salt & pepper
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.
Source: _The Canadian Living Cookbook_ by Carol Ferguson
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Antipasto Salad I Recipe from the Recipes 4U Cookbook
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