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.