Antipasto Salad I Recipe

• 1 sm Cauliflower, cut into small small flowerettes
• 3 lrg Carrots, thinly sliced
• 1 x Green bell pepper, diced
• 1 c. Black olives
• 2 1/2 c. Pasta, rotini
• 1 1/4 c. Oil, vegetable or possibly corn
• 3/4 c. Cider vinegar
• 2 x Garlic cloves, chopped
• 1 Tbsp. Sugar Salt & pepper

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

cauliflower, carrots, green bell pepper, black olives, pasta, oil, vinegar, garlic, sugar salt

Taken from cookeatshare.com/recipes/antipasto-salad-i-65806 (may not work)