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Antipasto Salad Recipe
Serves 4
Ingredients: 1 cauliflower, small, in small flowerettes
3 carrots, large, thinly sliced
1 green pepper, diced
1 cup black olives
2 1/2 cups pasta, rotini
1 1/4 cups oil, vegetable or corn
3/4 cup vinegar, cider
2 garlic cloves, peeled and minced
1 tbsp sugar, granulated
Salt and pepper
Instructions: 1. In large bowl, toss together cauliflower, carrots, green pepper and olives.
2. Cook rotini in large pot of boiling salted water until tender but firm, about 8 to 10 minutes.
3. Drain and rinse in cold water.
Dressing:
1. Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well.
2. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing.
3. Cover and refrigerate overnight.
4. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.
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