Antipasto Salad - cooking recipe

Ingredients

1 1/2 c. Mazola canola oil
9 Tbsp. red wine vinegar
3 cloves minced fresh garlic
3 tsp. salt
3 tsp. dried basil
1/4 tsp. crushed red pepper
1 (18 oz.) pkg. curly vegi-macaroni
3/4 c. Parmesan cheese
1 (12 oz.) pkg. sliced pepperoni
6 c. broccoli flowerets
1 1/2 c. shredded Mozzarella cheese
1/2 can large pitted black olives
20 green olives, chopped

Preparation

Boil macaroni and drain. In another bowl add oil, red wine vinegar, garlic, basil, salt and crushed red pepper; stir into a dressing.
Pour drained macaroni into dressing mixture and toss good.
Add Parmesan cheese and toss gain.
Chill overnight.