Antipasto Salad Recipe


A lovely salad consisting of cauliflower, carrots, green pepper, olives and rotini pasta bathed in a light dressing.

Step 1

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: _The Canadian Living Cookbook_ by Carol Ferguson posted by Anne MacLellan

Things You'll Need

  • 1 Cauliflower, small in small flowerets
  • 3 Carrots; large, thinly sliced
  • 1 Green pepper; diced
  • 1c Black olives
  • 2 1/2c Pasta; rotini
  • 1 1/4c Oil; vegetable or corn
  • 3/4c Vinegar, cider
  • 2 Garlic cloves; peeled & min
  • 1tb Sugar; granulated
  • Salt & pepper

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