Cauliflower Salad with Zesty Vineigrette

By Patlynn

Ingredients

• 3 Cups small cauliflower florets
• 2 cups cooked multicolor rotini (about 4 ozs uncooked corkscrew pasta)
• 1/3 cup sliced green onions
• 1/3 cup thinly sliced radishes
• 3/4 cup Garlicky tomato -basi vinaigrette
• 2 Tbls grated parmesan cheese
• 1/8 tsp black pepper

Preparation

Step 1

1. Combine the first 4 ingredients in a large bowl. Drizzle the Garlicky-Tomato Basil Vinaigrette over the cauliflower mix, and toss well. Sprinkle the salad with grated cheese and pepper and toss gently.
Cover salad and marinate in the refridgerator for at least 2 hours.