Antipasto Salad

• 1/2 c. corn oil
• 3 Tbsp. wine vinegar
• 1 clove garlic, minced
• 1 tsp. basil leaves
• 1 tsp. salt
• 1/8 tsp. crushed red pepper
• 6 oz. twist rio pasta
• 1/4 c. grated Parmesan cheese
• 2 c. cooked broccoli flowerets (crisp)
• 4 oz. pepperoni
• 10 cherry tomatoes, quartered
• lettuce leaves
• 1/2 c. shredded Mozzarella

1. In a large bowl, stir together corn oil, vinegar, garlic, basil, salt and red pepper.
2. Add warm macaroni and Parmesan cheese; toss to coat well.
3. Cover and refrigerate 2 to 3 hours.
4. Add broccoli, pepperoni and tomatoes; toss until well mixed.
5. Serve on lettuce lined platter; sprinkle with Mozzarella cheese.

corn oil, wine vinegar, clove garlic, basil, salt, red pepper, twist rio pasta, parmesan cheese, broccoli flowerets, pepperoni, tomatoes, lettuce leaves, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=312734 (may not work)