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Wilted Greens

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This refreshing Wilted Greens salad is a perfect blend of tender rotini pasta and crisp vegetables, dressed in a zesty garlic and cider vinaigrette. The combination of cauliflower, carrots, green peppers, and black olives provides a delightful crunch and burst of flavor. Ideal for picnics, potlucks, or a light lunch, this dish improves as it chills, allowing the flavors to meld beautifully. It&# 226;€™s a simple, vegan-friendly recipe that brings a taste of Italian summer to your table, ready to serve in minutes after a night of marinating.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 544.0
Dietary: Vegan, Vegetarian
Description
This refreshing Wilted Greens salad is a perfect blend of tender rotini pasta and crisp vegetables, dressed in a zesty garlic and cider vinaigrette. The combination of cauliflower, carrots, green peppers, and black olives provides a delightful crunch and burst of flavor. Ideal for picnics, potlucks, or a light lunch, this dish improves as it chills, allowing the flavors to meld beautifully. It&# 226;€™s a simple, vegan-friendly recipe that brings a taste of Italian summer to your table, ready to serve in minutes after a night of marinating.
Ingredients
  • 1 ea Cauliflower; small, cut into small florets
  • 3 ea Carrots; large, thinly sliced
  • 1 ea Green pepper; diced
  • 1 cup Black olives; sliced
  • 2 1/2 cup Pasta; rotini
  • 1 1/4 cup Oil; vegetable or corn
  • 3/4 cup Vinegar; cider
  • 2 ea Garlic cloves; peeled & minced
  • 1 teaspoon Sugar; granulated
  • 1 Salt & pepper; to taste
Directions
  1. 1
    In a large bowl, combine the cauliflower florets, sliced carrots, diced green pepper, and black olives.
  2. 2
    Bring a large pot of salted water to a boil. Add the rotini pasta and cook until tender but firm, about 8 to 10 minutes.
  3. 3
    Drain the pasta and rinse thoroughly under cold water to stop the cooking process.
  4. 4
    In a small bowl or jar, combine the oil, cider vinegar, minced garlic, and sugar. Whisk or shake vigorously until emulsified. Season with salt and pepper to taste.
  5. 5
    Add the drained pasta to the bowl with the vegetables. Pour all but 1/3 cup of the dressing over the salad and toss gently to coat evenly.
  6. 6
    Cover the bowl tightly and refrigerate overnight to allow the flavors to meld and the vegetables to soften slightly.
  7. 7
    Before serving, taste the salad and adjust salt and pepper if needed. Stir in the remaining reserved dressing if a looser consistency is desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 544.0kcal
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 156.5mg7%
Total Carbohydrate 104.3g35%
Dietary Fiber 18.2g73%
Sugars 15.6g
Protein 19.2g39%

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

Keywords: pasta salad, vegan, italian, rotini, vinaigrette, garlic, cauliflower, carrots, green pepper, black olives, cider vinegar, summer salad, potluck, picnic, light lunch, vegetable salad, marinated, chilled, easy recipe, plant based
Read it online: https://www.chefs-mate.com/recipe/wilted-greens/