| Metric | Ingredient | Imperial |
| 875 ml | rotini noodles | 3-1/2 cups |
| 125 g | snow peas | 1/4 lb |
| 750 ml | cauliflower, in small pieces | 3 cups |
| 250 ml | carrots, thinly sliced | 1 cup |
| 2 | peppers, chopped (red, yellow and/or green) | 2 |
| 2 | green onions, chopped | 2 |
| 50 ml | fresh dill, chopped | 1/4 cup |
| – | DRESSING | – |
| 2 | cloves garlic, minced | 2 |
| 75 ml | red wine vinegar | 1/3 cup |
| 15 ml | sugar | 1 tablespoon |
| 75 ml | corn oil | 1/3 cup |
| 40 ml | water | 3 tablespoons |
| – | salt & pepper to taste | – |
In a large saucepan of boiling water, cook pasta until tender but firm. Drain, rinse under cold running water and drain again.
Blanch snow peas in boiling water for 2 minutes. Drain, rinse under cold running water and drain again.
In large bowl, combine cauliflower, carrots, peppers, green onions, dill, peas and pasta; toss to mix.
Dressing:
In small bowl, combine garlic, vinegar and sugar; mixing well. While whisking, gradually add oil and water; mix well. Pour as much as required over salad and toss to mix. Add salt and pepper to taste.
Serves 6