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| 1 | Cauliflower, small in small flowerettes |
| 3 | Carrots; large, thinly slic |
| 1 | green pepper diced |
| 1 Tasse | black olives |
| 2 1/2 Tasse | Pasta; rotini |
| 1 1/4 Tasse | Oil; vegetable or corn |
| 3/4 Tasse | vinegar cider |
| 2 | Garlic cloves; peeled & min |
| 1 Esslöffel | Sugar; granulated salt & pepper |
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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.
MacLellan
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