Title: Antipasto Salad I
Categories: Salad Pasta Appetizer Vegetarian
Yield: 8 Servings

1		Cauliflower,small in small flowerettes
3		Carrots; large, thinly slic
1		Green pepper; diced
1	c	Black olives
2 1/2	c	Pasta; rotini
DRESSING
1 1/4	c	Oil; vegetable or corn
3/4	c	Vinegar, cider
2		Garlic cloves; peeled & min
1	tb	Sugar
		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.

Source: _The Canadian Living Cookbook_ by Carol Ferguson

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