Antipasto Salad

Yields:	8 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

1	small	cauliflower florets	cut in small pieces
3	each	carrots	large, thinly sliced
1	each	green bell pepper	diced
1	cup	black olives
2 1/2	cups	pasta, rotini

Dressing
1 1/4	cups	vegetable oil
3/4	cup	cider vinegar
2	each	garlic cloves	minced
1	teaspoon	sugar
1	x	salt and black pepper	to taste

Directions

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.