Recipe - Antipasto Salad

1 Cauliflower,small
in small flowerettes
3 Carrots; large, thinly slic
1 Green pepper; minced
1 cup Black olives
2 One half cup Pasta; rotini

DRESSING
1 One fourth cup Oil; vegetable or corn
Three fourths cup Vinegar, cider
2 Garlic cloves; peeled & min
1 tablespoon Sugar; granulated
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
posted by Anne MacLellan

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip