Antipasto Salad

30 minutes Prep: 20 minutes Cook: 10 minutes

323 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	small	cauliflower florets	cut in small pieces
3	each	carrots	large, thinly sliced
1	each	green bell pepper	diced
1	cup	black olives
2 1/2	cups	pasta, rotini

Dressing
1 1/4	cups	vegetable oil
3/4	cup	cider vinegar
2	each	garlic cloves	minced
1	teaspoon	sugar
1	x	salt and black pepper	to taste

Directions

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.

Add your comment

Categories this recipe belongs to

Pasta
Salad

Nutrition Facts

Serving Size 97g

Amount per Serving

Calories 323 95% of calories from fat

	% Daily Value*
Total Fat 34.0g	53%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 18mg	1%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 0.0g	1%

Vitamin A	78%		Vitamin C	23%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to soda flour cookies

Last Recipes Viewed

Recipe Bite

Chives

by Laurie

General:Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onion-like member of the lily family....

Member Review

Black Bean Chili

With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.

Reviewed by 1fungirl