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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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.
| Ingredients:
1 Cauliflower;small in small
3 Carrots; large, thinly slic
1 Green pepper; diced
1 Cup(s) Black olives
2 1/2 Cup(s) Pasta; rotini
1 Dressing:
1 1/4 Cup(s) Oil; vegetable or corn
3/4 Cup(s) Vinegar; cider
2 Garlic cloves; peeled & min
1 Teaspoon(s) Sugar; granulated
1 Salt & pepper |
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