Antipasto Salad



INGREDIENTS:

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 t  Sugar; granulated

salt & pepper

DIRECTIONS:

1. 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.

2. 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.



Antipasto Salad