Flowerets from small cauliflower, cut into bite sized pieces

3 large thinly sliced carrots

1 diced green pepper

1 cup black olives

2 1/2 cups rotini pasta

 

Salad Dressing

1 1/4 cup vegetable oil

3/4 cup apple cider vinegar

2 minced garlic cloves

1 tablespoon sugar

Salt and pepper to taste

 

In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini pasta in large pot of boiling salted water till tender but firm. Drain and rinse pasta in cold water.  When pasta is cooled, toss with vegetables

 

Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste and mix well. Pour one cup of dressing over salad, tossing to mix and reserve the remaining dressing. Cover and refrigerate overnight. Before serving, taste and readjust seasonings. Add more salad dressing if necessary.