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30 minutes
Prep: 20 minutes
Cook: 10 minutes
323 calories per serving view nutrition facts
8 servings
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| 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 |
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.
| % 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.
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