Antipasto Salad

Antipasto Salad  Recipe

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alyssa deckel

By
@themonaalyssa


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Ingredients

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  • 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.

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About Antipasto Salad

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




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