- 8 ounces rotini pasta
- 1/4 medium head cabbage, sliced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 teaspoon pepper
- Dash salt
- 5 pitted green olives, sliced
1. Cook rotini according to package directions. Drain. Rinse with cold water. Drain.
2. Combine cabbage, carrot and celery. Mix mayonnaise, vinegar, olive oil, pepper and salt. Add to vegetables. Stir in pasta. Garnish with olives.