Antipasto Salad  

Ingredients

1/2 cup vegetable oil

3 tablespoons red wine vinegar

1 clove garlic, minced

1 teaspoon dried basil

1/8 teaspoon crushed red pepper flakes

1 teaspoon salt

½ teaspoon  black pepper

6 ounces macaroni (pasta)

1/4 cup grated Parmesan cheese

2 cups broccoli florets

4 ounces sliced pepperoni sausage

10 cherry tomatoes, halved

1/2 cup shredded mozzarella cheese

  Directions

Cook pasta in a pot of boiling salted water until al dente. Drain. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper.

Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.  

Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with  mozzarella cheese, and serve.