1 Cauliflower;small in small
3 Carrots; large, thinly slic
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
Dressing:
1 1/4 c Oil; vegetable or corn
3/4 c Vinegar; cider
2 Garlic cloves; peeled & min
1 ts Sugar; granulated
Salt & pepper
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.
