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
• 6 ounces macaroni
• 1/4 cup grated parmesan cheese
• 2 cups broccoli florets
• 4 ounces sliced pepperoni
• 10 cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese

Directions

1. 1

   Cook pasta in a pot of boiling salted water until al dente.

2. 2

   Drain.

3. 3

   In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper.

4. 4

   Toss with warm macaroni to coat well.

5. 5

   Toss with Parmesan.

6. 6

   Cover, and refrigerate 2 to 3 hours.

7. 7

   Add broccoli, pepperoni, and tomatoes; toss well.

8. 8

   Sprinkle with mozzarella cheese, and serve.