Antipasto Salad
Serving Size : 8
Ingredients for prepare Antipasto Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | cauliflower - small |
| 1 | small | flowerettes |
| 3 | | carrots; large - thinly slic |
| 1 | | green pepper - diced |
| 1 | cup | black olives |
| 2 1/2 | cups | pasta - rotini |
DRESSING
antipasto salad |
| 1 1/4 | cups | oil - vegetable or corn |
| 3/4 | cup | vinegar - cider |
| 2 | | garlic cloves - peeled & min |
| 1 | tablespoon | sugar |
recipe Antipasto Salad
In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook
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rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and
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rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding
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salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to
Antipasto Salad
mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and
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add remaining dressing if necessary. Source: 'The Canadian Living Cookbook' by Carol Ferguson
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