Instructions: Cook fettuccine according to package directions, adding carrots the last 1 to 2 minutes of cooking. Drain pasta and carrots; rinse with cold water. Drain again and place in a medium bowl; add olives.

In a screw top jar combine vinegar, oil, basil, sugar, onion powder, garlic, 1 tablespoon water, and dash pepper. Cover; shake well. Pour dressing over pasta mixture; toss. Cover; chill. Stir occasionally, and again just before serving.

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