4 oz. fettuccine, broken
1 carrot, cut into julienne strips
1/3 c. sliced black olives
2 tbsp. vinegar
1 tbsp. olive oil
3/4 tsp. crushed dried basil
1/2 tsp. sugar
1/8 tsp. onion powder
1 minced clove garlic

Cook fettuccine according to package directions, adding carrots the last 2 minutes. Drain and rinse with cold water; drain again. Place in medium bowl. Combine remaining ingredients in screw top jar and shake well with lid on. Pour over pasta mixture and toss. Cover and chill, stirring occasionally and again just before serving.