Categories: Salads, Pasta, Appetizers, Vegetarian 
      Yield: 8 servings 
  
      1    Cauliflower,small 
           -in small flowerettes 
      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 T  Sugar 
           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