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Ingredients
1 Small cauliflower, cut into small flowerettes
3 Large carrots, thinly sliced
1 Green pepper, diced
1 Cup black olives
2 1/2 Cups Rotini pasta
Dressing
1 1/4 Cups oil, vegetable or corn
3/4 Cup cider vinegar
2 Garlic cloves, minced
1 Tablespoon sugar, granulated
Salt & pepper
Instructions
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.