Pasta Salad - cooking recipe

Ingredients

1/4 c. salad oil
1 c. sliced mushrooms
1/2 c. chopped onion
1 clove garlic, minced
1 c. thinly sliced zucchini
1 c. broccoli, cut into bite-sized pieces
1 tsp. basil, crushed
4 oz. corkscrew macaroni, cooked and drained
1/4 c. sliced pitted olives
1 (10 1/2 oz.) can condensed Spanish style vegetable soup
1/4 c. red wine vinegar
1 c. cubed Muenster cheese

Preparation

In skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. Stir in zucchini, broccoli and basil.
Cover; cook 5 minutes or until vegetables are tender-crisp, stirring occasionally.
Remove from heat.