antipasto salad

Name: Antipasto Salad
Ingredients: 1 small cauliflower; 3 large carrots, thinly sliced; 1 - green pepper, diced; 1 cup(s) black olives; 2.5 cup(s) rotini pasta; 1.25 cup(s) vegetable oil; 3/4 cup(s) cider vinegar; 2 - garlic cloves, minced; 1 tablespoon(s) sugar; - salt and pepper

32 Pinches

alyssa deckel

los angeles, CA

Updated on Sep 4, 2011

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Ingredients

1 small cauliflower
3 large carrots, thinly sliced
1 - green pepper, diced
1 cup black olives
2.5 cups rotini pasta
1.25 cups vegetable oil
3/4 cup cider vinegar
2 - garlic cloves, minced
1 tablespoon sugar
- salt and pepper

How To Make antipasto salad

Step 1

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

Step 2

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

Drain and rinse in cold water.
Step 4

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

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

Cover and refrigerate overnight.
Step 7

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