Ingredients

1 cauliflower
3 carrots large, thinly slice
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 and min
1 Tbsp. sugar
salt and pepper

Cooking Instructions

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 C. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)