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| Home -> [Appetizers, Italian, Pastas & Noodles, Salads, Vegetarian, Western European] -> [Antipasto salad Recipe] |
Antipasto salad
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Italian, Pastas & Noodles, Salads, Vegetarian, Western European |
Rating: |
0 |
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Ingredients:
| 1
| | Cauliflower, small | | | -in small flowerettes | | 3
| | Carrots, large, thinly slic | | 1
| | Green pepper, diced | | 1
| cup | Black olives | | 2 1/2
| cup | Pasta, rotini | | | DRESSING | | 1 1/4
| cup | Oil, vegetable or corn | | 3/4
| cup | Vinegar, cider | | 2
| | Garlic cloves, peeled & min | | 1
| tbsp | Sugar | | | Salt & pepper |
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Procedures:
| 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, drain and rinse in cold water. | | 3 | Dressing: combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. | | 4 | Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. | | 5 | Cover and refrigerate overnight. | | 6 | Just before serving, taste and readjust seasonings and add remaining dressing if necessary. | | 7 | Carol ferguson, "the canadian living cookbook |
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