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