Norma's Antpasto Salad

Courtesy of my Aunt Norma...boy, do those women from PEI know how to cook!

1 small cauliflower, trimmed into small florets
3 large carrots, thinly sliced diagonally
1 green pepper, diced
1 cup pitted black olives
2 1/2 cups rotini pasta

• In a large bowl, toss together cauliflower, carrots, green pepper and olives.
• Cook rotini according to directions, to "al dente" tenderness. Drain,rinse under cold water; drain again and shake dry.
• Add rotini to vegetables.

Marinade Dressing
3/4 cup vegetable oil + 1/4 cup water
3/4 cup cider vinegar
2 large cloves garlic, finely chopped
1 tbsp sugar
salt & pepper to taste

Mix oil, vinegar, garlic and sugar, adding salt and pepper to taste. Mix well.

Pour all but 1/3 cup of the dressing over the vegetables and pasta, tossing to coat well.
Reserve the remaining dressing.
Cover salad and refrigerate overnight.
Just before serving, tast and adjust seasoning if desired.
Add reserved dressing if necessary.

Makes 8 to 10 servings. Keeps well in the fridge for several days.

This is another great dish if you're having a cold plate dinner, or to bring to a pot luck. Can you tell my family likes these kinds of recipes??