Antipasto Salad

• 1 small cauliflower florets cut in small pieces
• 3 each carrots large, thinly sliced
• 1 each green bell peppers diced
• 1 cup black olives
• 2 1/2 cups pasta, rotini
• 1 1/4 cups vegetable oil
• 3/4 cup apple cider vinegar
• 2 each garlic cloves minced
• 1 teaspoon sugar
• 1 x salt and black pepper to taste

1. In large bowl, toss together cauliflower, carrots, green pepper and olives.
2. Cook rotini in large pot of boiling salted water until tender but firm about 8 to 10 minutes, drain and rinse in cold water.
3. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well.
4. Pour all but 13 cup dressing over salad, tossing to mix, reserve remaining dressing.
5. Cover and refrigerate overnight.
6. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

cauliflower, carrots, green bell peppers, black olives, pasta, vegetable oil, apple cider vinegar, garlic, sugar, salt

Taken from recipeland.com/recipe/v/antipasto-salad-3224 (may not work)