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| 1 klein | Cauliflower |
| | In Small Flowerettes |
| 3 gross | Carrots, Thinly Sliced |
| 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 | Cider Vinegar |
| 2 | Garlic Cloves, Minced |
| 1 Teelöffel | 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 until 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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