Antipasto Salad

• 1/2 c. oil
• 3 Tbsp. wine vinegar
• 1 clove garlic, minced
• 1 tsp. basil
• 1 tsp. salt
• 1/8 tsp. crushed red pepper
• 6 oz. Mueller's Twist Trio pasta
• 1/4 c. grated Parmesan cheese
• 2 c. broccoli, cooked tender-crisp
• 4 oz. pepperoni, halved lengthwise and thinly sliced
• 10 cherry tomatoes, quartered
• 1/2 c. shredded Mozzarella cheese (2 oz.)

1. Cook and drain pasta.
2. In large bowl, stir together oil, vinegar, garlic, basil, salt and red pepper.
3. Add warm twists and Parmesan cheese; toss to coat well.
4. Cover; refrigerate 2 to 3 hours.
5. Add broccoli, pepperoni and tomatoes; toss until well mixed.
6. Sprinkle with Mozzarella cheese.
7. Great to take to picnics!

oil, wine vinegar, clove garlic, basil, salt, red pepper, pasta, parmesan cheese, broccoli, pepperoni, tomatoes, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595037 (may not work)