Title: Antipasto Salad
Categories: Salad Pasta Italian
Yield: 8 Servings
| 1 | sm | Cauliflower |
| | | In Small Flowerettes |
| 3 | lg | Carrots, Thinly Sliced |
| 1 | | Green Pepper, Diced |
| 1 | c | Black Olives |
| 2 1/2 | c | Pasta, Rotini |
| DRESSING |
| 1 1/4 | c | Oil, Vegetable Or Corn |
| 3/4 | c | Cider Vinegar |
| 2 | | Garlic Cloves, Minced |
| 1 | ts | Sugar, Granulated |
| | | Salt & Pepper |
In large bowl, toss together cauliflower, carrots, green pepper and olives.
Cook rotini in large pot of boiling salted water until 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: Canadian Living Cookbook.