Antipasto Salad

SUBMITTED BY: Maridele Neikirk
"This is always a hit for summer picnics."
Original recipe yield:6 servings
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 2 Hrs 25 Min

INGREDIENTS
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese

DIRECTIONS

1. Cook pasta in a pot of boiling salted water until al dente. Drain.
2. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.