Antipasto Salad

Title:
Antipasto Salad

Yield:
8 Servings

Categories:
Salads,
Pasta,
Can
living




Ingredients:





     1    Cauliflower,small


          -in small flowerettes


     3    Carrots; large, thinly slic


     1    Green pepper; diced


     1 c  Black olives


 2 1/2 c  Pasta; rotini





----------------------------------DRESSING----------------------------------


 1 1/4 c  Oil; vegetable or corn


   3/4 c  Vinegar, cider


     2    Garlic cloves; peeled & min


     1 tb Sugar; granulated


          - 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


 posted by Anne MacLellan


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip