Antipasto Salad

Course : Salads
Serves: 8
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1 medium cauliflower
1 small flowerettes
3 large carrots thinly sliced
1 medium green pepper -- diced
1 cup black olives
2 1/2 cups pasta -- rotini
1 1/4 cups oil -- vegetable or corn
3/4 cup vinegar -- cider
2 cloves garlic -- peeled and min
1 tablespoon sugar -- granulated
1 teaspoon salt and pepper

Preparation / 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.

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