Antipasto Salad Recipe

Antipasto Salad Ingredients:
1	Cauliflower;small in small
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 ts	Sugar; granulated
	Salt & pepper

Antipasto Salad Instructions:

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.

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