Antipasto Salad I
Yield
8 servingsPrep
35 minCook
10 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cauliflower florets
small pieces |
*
|
| 3 | each |
carrots
large, thinly sliced |
|
| 1 | each |
green bell peppers
diced |
|
| 1 | cup |
black olives
|
*
|
| 2 ½ | cups |
pasta, rotini
|
*
|
| Dressing | |||
| 1 ¼ | cups |
vegetable oil
|
|
| ¾ | cup |
apple cider vinegar
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
sugar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cauliflower florets
small pieces |
*
|
| 3 | each |
carrots
large, thinly sliced |
|
| 1 | each |
green bell peppers
diced |
|
| 237 | ml |
black olives
|
*
|
| 591 | ml |
pasta, rotini
|
*
|
| Dressing | |||
| 296 | ml |
vegetable oil
|
|
| 177 | ml |
apple cider vinegar
|
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
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 until 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 ⅓ 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.
