Vegetable Salad

By- Julie Whitaker

1 Head cauliflower or one 12oz pkg.rainbow rotelle pasta
1 bunch (about 1 lb) broccoli
20 large pitted olives
1 box cherry tomatoes
1 red onion
1 8-oz can sliced water chestnuts
2pkg Good Seasons Italian salad dressing mix
3/4 cup salad vinegar (cider or red wine)
1/3 cup water
1/3 cup Puritan or Canola oil

For Vegetable salad- Cut cauliflower and broccoli into bite sized chunks.
For Pasta Salad- Cook pasta al dente, drain and cool slightly. Cut broccoli into bite size chunks.
Then for either salad:
Slice the olives, halve the cherry tomatoes, and slice the red onion into rings. Drain and rinse the water chestnuts, and mix with the other vegetables/pasta in a very large serving bowl. Prepare the dressing by adding the Good Seasons mix to the vinegar and water, mixing well before and after adding the oil. (Note that this is less oil than suggested in the package directions) Add the dressing to the vegetables and mix well. Cover the bowl and place in refigerator overnight( or for a least 8 hours). Mix once or twice while marinating and again before serving.