Antipasto salad i

Yield: 8 Servings

1 Cauliflower small -in small flowerettes      3 Carrots; large thinly slic
1 Green pepper; diced      1 c Black olives
2 1/2 c Pasta; rotini MMMMM--------------------------DRESSING-------------------------------      1 1/4 c Oil; vegetable or corn
3/4 c Vinegar cider      2 Garlic cloves; peeled & min
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: _The Canadian Living Cookbook_ by Carol Ferguson