Antipasto Salad

"This is always a hit for summer picnics."

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 2 Hours 25 Minutes
Servings: 6


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

Cook pasta in a pot of boiling salted water until al dente. Drain. 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. Add broccoli, pepperoni, and tomatoes; toss
well. Sprinkle with mozzarella cheese, and serve.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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