Antipasto Salad

• 1/2 c. corn oil
• 1 tsp. instant minced onion
• 1 clove garlic, minced
• 1 tsp. dried basil leaves
• 1 tsp. salt
• 1/8 tsp. crushed dried red pepper
• 6 oz. Mueller's twist trio macaroni, cooked and drained
• 1/4 c. grated Parmesan cheese
• 2 c. broccoli florets, cooked tender-crisp
• 4 oz. pepperoni, halved lengthwise and thinly sliced
• 10 cherry tomatoes, quartered
• lettuce leaves
• 1/2 c. (2 oz.) shredded Mozzarella cheese

1. In a large bowl, stir together the corn oil, vinegar, garlic, salt and red pepper.
2. Add warm macaroni and Parmesan cheese; toss to coat well.
3. Cover.
4. Refrigerate 2 to 3 hours.
5. Add broccoli, pepperoni and tomatoes; toss until well mixed.
6. Serve on lettuce-lined platter.
7. Sprinkle with Mozzarella cheese.
8. If desired, garnish with red onion rings.
9. Makes 6 servings.

corn oil, onion, clove garlic, basil, salt, red pepper, trio macaroni, parmesan cheese, broccoli florets, pepperoni, tomatoes, lettuce leaves, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214256 (may not work)