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Antipasto Salad Recipe
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1 Cauliflower;small in small 3 Carrots; large, thinly slic 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 Vinegar; cider 2 Garlic cloves; peeled & min 1 t Sugar; granulated 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.
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