Garden Pasta Salad

• 12 ounces (3 cups) uncooked dried rotini (corkscrew or pasta twists)
• 1 (8-ounce) package (2 cups) Cheddar cheese, cubed
• 2 medium (1 cup) carrots, shredded
• 1 medium (1/2 cup) green bell pepper, chopped
• 5 ribs (2 cups) celery, chopped
• 1 cup sugar
• 1/2 cup white vinegar or cider vinegar
• 1/3 cup vegetable oil
• Salt
• Pepper

1. Combine cooked rotini and all remaining salad ingredients in bowl.
2. Stir together sugar, vinegar and oil in another bowl until sugar dissolves.
3. Pour dressing over salad; toss until well-coated.
4. Cover; refrigerate, stirring occasionally, 8 hours or overnight until flavors are blended.
5. Add salt and pepper to taste just before serving.

rotini, cheddar cheese, carrots, green bell pepper, celery, sugar, white vinegar, vegetable oil, salt, pepper

Taken from www.landolakes.com/recipe/229/garden-pasta-salad (may not work)