antipasto salad

How To Make antipasto salad

• 1

  In large bowl, toss together cauliflower, carrots, green pepper and olives.
• 2

  Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes.
• 3

  Drain and rinse in cold water.
• 4

  DRESSING: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well.
• 5

  Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing.
• 6

  Cover and refrigerate overnight.
• 7

  Just before serving, taste and readjust seasonings and add remaining dressing if necessary.
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