16 oz. colored rotini (corkscrew macaroni)
1 1/2 c. carrots, thinly sliced
2 c. cauliflower, cut up
2 c. broccoli, cut up

DRESSING:

1 c. cider vinegar
1/2 c. salad oil
1 c. sugar
1 tbsp. onion flakes
1/2 tsp. salt
2 tsp. prepared mustard
1 tsp. pepper
1 tsp. Accent
1/2 tsp. garlic powder
1 tsp. parsley flakes
1 tsp. celery seed

Cook rotini according to directions on box. Drain and rinse with cool water and drain thoroughly. Cut up vegetables and add to rotini. Mix dressing ingredients and mix thoroughly. Add to pasta, vegetable mixture and mix thoroughly. Marinate overnight.