GERMANSTYLE PASTA SALAD

      Yield: 6 Portionen
 
     10 oz Dry rotelle pasta
    1/2 c  Cider vinegar
      3 tb Light brown sugar
      3 tb Prepared horseradish
      3 tb Dijon-style mustard
      1 ts Salt
    1/2 ts Black pepper
      1 tb Canola oil
    1/2 lg Red or white onion; chopped
    1/2 lg Red bell pepper; chopped
      4    Scallions; sliced
    1/4 c  Black olives; sliced
      3 c  Red leaf lettuce; rolled and cut into strands
    1/2 c  Purple cabbage; thinly slicd
      2    Roma tomatoes; cut in wedges
 
Cook the pasta in boiling water.  Meanwhile, combine the vinegar, sugar, 
horseradish, mustard, salt, pepper and oil.  Pour the dressing over 
the drained, warm pasta and mix well.  Stir in the onion, pepper, 
scallions and olives.  Refrigerate sevveral hours for flavors to blend.
  
Serve warm or at room temperature with chopped red leaf lettuce, cabbage and 
tomatoes.