Antipasto Saladsalads 1 cauliflower; small in small 3 carrots; large, thinly slic 1 green pepper; diced 1 cup black olives 2 1/2 cup pasta; rotini 1 dressing: 1 1/4 cup oil; vegetable or corn 3/4 cup vinegar; cider 2 garlic cloves; peeled & min 1 teaspoon sugar; granulated 1 salt & pepper 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. |
