Antipasto Salad

Recipe Ingredients

1		Cauliflower - small
3		Carrots; large - thinly slic
1		Green pepper - diced
1 cup	237ml	Black olives
2 1/2 cups	592ml	Pasta - rotini
		Dressing
1 1/4 cups	296ml	Oil - vegetable or corn
3/4 cup	177ml	Vinegar - cider
2		Garlic cloves - peeled
1 teaspoon	5ml	Sugar - granulated
		Salt & pepper

Recipe Instructions

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 necessary.

Source:
Pasta Home Page

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