1 pkg. rotini, wheels, elbow, etc., 12-14 oz.
1/2 c. pickle vinegar from sweet pickles
1 garlic bud, crushed
1/2 tsp. salt
1 1/2 tsp. poppy seed
1 tbsp. celery seed
2 tbsp. parsley flakes
1/2 tbsp. caraway seed
3 stalks (ribs) celery, finely diced
1 (8 oz.) bottle zesty Italian Salad Dressing

Cook pasta, rinse, cool. Mix all ingredients with pasta. Cover. Refrigerate. Marinate at least 24 hours before serving. Stir occasionally. This improves with age. Keeps at least a week in refrigerator.