1 Cauliflower, small	----------------
-in small, Flowerettes	1 1/4 Cup Oil, vegetable or corn
3 Carrots, large, thinly slic	3/4 Cup Vinegar, cider
1 Green pepper, diced	2 Garlic cloves, peeled & min
1 Cup Black olives	1 Tbl Sugar
2 1/2 Cup Pasta, rotini	Salt & pepper
--------------- DRESSING

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.

Carol Ferguson, "The Canadian Living Cookbook"