Antipasto Salad

• 1/3 c. cooking oil
• 3 Tbsp. vinegar
• 1 clove garlic, minced
• 1 tsp. dried basil leaves
• 1/2 tsp. salt
• 1/8 tsp. crushed red pepper
• 6 oz. twist noodles
• 1/4 c. grated Parmesan cheese
• 2 c. broccoli flowerets, cooked tender-crisp
• 4 oz. pepperoni, chopped
• 10 cherry tomatoes, quartered
• 1/2 c. (2 oz.) shredded Mozzarella cheese

1. In a large bowl, stir together cooking oil, vinegar, garlic, basil, salt and pepper.
2. Add warm noodles and Parmesan cheese. Toss to coat well. Cover and refrigerate 2 to 3 hours.
3. Add broccoli, pepperoni and tomatoes. Toss until well mixed. Serve on lettuce lined platter. Sprinkle with Mozzarella cheese. If desired, garnish with red onion rings.
4. Makes 6 servings.

cooking oil, vinegar, clove garlic, basil, salt, red pepper, twist noodles, parmesan cheese, broccoli flowerets, pepperoni, tomatoes, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260554 (may not work)