Antipasto Salad - cooking recipe

Ingredients

1/2 c. corn oil
3 Tbsp. wine vinegar
1 clove garlic, minced
1 tsp. basil leaves
1 tsp. salt
1/8 tsp. crushed red pepper
6 oz. twist rio pasta
1/4 c. grated Parmesan cheese
2 c. cooked broccoli flowerets (crisp)
4 oz. pepperoni
10 cherry tomatoes, quartered
lettuce leaves
1/2 c. shredded Mozzarella

Preparation

In a large bowl, stir together corn oil, vinegar, garlic, basil, salt and red pepper.
Add warm macaroni and Parmesan cheese; toss to coat well.
Cover and refrigerate 2 to 3 hours.
Add broccoli, pepperoni and tomatoes; toss until well mixed.
Serve on lettuce lined platter; sprinkle with Mozzarella cheese.