Antipasto Salad - cooking recipe

Ingredients

1/2 c. oil
3 Tbsp. wine vinegar
1 clove garlic, minced
1 tsp. basil
1 tsp. salt
1/8 tsp. crushed red pepper
6 oz. Mueller's Twist Trio pasta
1/4 c. grated Parmesan cheese
2 c. broccoli, cooked tender-crisp
4 oz. pepperoni, halved lengthwise and thinly sliced
10 cherry tomatoes, quartered
1/2 c. shredded Mozzarella cheese (2 oz.)

Preparation

Cook and drain pasta.
In large bowl, stir together oil, vinegar, garlic, basil, salt and red pepper.
Add warm twists and Parmesan cheese; toss to coat well.
Cover; refrigerate 2 to 3 hours.
Add broccoli, pepperoni and tomatoes; toss until well mixed.
Sprinkle with Mozzarella cheese.
Great to take to picnics!