Antipasto Salad

1 Cauliflower;small in small

3 Carrots; large, thinly slic

1 Green pepper; diced

1 c Black olives

2 1/2 c ; rotini

Dressing: 1 1/4 c Oil; vegetable or corn

3/4 c Vinegar; cider

2 Garlic cloves; peeled & min

1 t 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.