Cups small cauliflower florets
cups cooked multicolor rotini (about 4 ozs uncooked corkscrew pasta)
cup sliced green onions
cup thinly sliced radishes
cup Garlicky tomato -basi vinaigrette
Tbls grated parmesan cheese
tsp black pepper
1. Combine the first 4 ingredients in a large bowl. Drizzle the Garlicky-Tomato Basil Vinaigrette over the cauliflower mix, and toss well. Sprinkle the salad with grated cheese and pepper and toss gently. Cover salad and marinate in the refridgerator for at least 2 hours.