Antipasto Salad

| Next >>

Title: Antipasto Salad
Yield: 8 Servings
Categories: Salads, Pasta, Can living


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

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

Source: _The Canadian Living Cookbook_ by Carol Ferguson
posted by Anne MacLellan