Antipasto Salad

1 Cauliflower,small in small flowerettes
3 Carrots; large, thinly sliced
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
1 1/4 c Oil; vegetable or corn
3/4 c Vinegar, cider
2 Garlic cloves; peeled & minced
1 tb Sugar
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.

Source: Carol Ferguson, The Canadian Living Cookbook
Servings: 8