Garden Pasta Salad

• 1/4 c. salad oil
• 1 c. sliced mushrooms
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1 c. sliced zucchini
• 1 c. cut up broccoli
• 1 tsp. basil leaves
• 4 oz. corkscrew macaroni, cooked
• 1/4 c. sliced ripe olives
• 1 can Spanish style vegetable soup (condensed)
• 1/4 c. vinegar
• 1 c. cubed Muenster cheese

1. In skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. Stir in vegetables and basil.
2. Cover; cook 5 minutes or until vegetables are tender.
3. Remove from heat.
4. In large bowl, toss together vegetable mixture.
5. Cook macaroni, olives, soup and vinegar.
6. Cover; refrigerate 4 hours.
7. Just before serving, add cheese.
8. Toss lightly.

salad oil, mushrooms, onion, clove garlic, zucchini, broccoli, basil, corkscrew macaroni, olives, spanish style vegetable soup, vinegar, muenster cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=493261 (may not work)