Antipasto Salad

Antipasto Salad

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alyssa deckel

By
@themonaalyssa


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Ingredients

  • 1 small
    cauliflower
  • 3 large
    carrots, thinly sliced
  • 1
    green pepper, diced
  • 1 c
    black olives
  • 2.5 c
    rotini pasta
  • 1.25 c
    vegetable oil
  • 3/4 c
    cider vinegar
  • 2
    garlic cloves, minced
  • 1 Tbsp
    sugar
  • ·
    salt and pepper

How to Make Antipasto Salad

Step-by-Step

  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.

Printable Recipe Card

About Antipasto Salad

Course/Dish: Pasta Salads
Other Tag: Quick & Easy



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