Garden 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. sliced zucchini
1 c. cut up broccoli
1 tsp. basil leaves
4 oz. corkscrew macaroni, cooked
1/4 c. sliced ripe olives
1 can Spanish style vegetable soup (condensed)
1/4 c. 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 vegetables and basil.
Cover; cook 5 minutes or until vegetables are tender.
Remove from heat.
In large bowl, toss together vegetable mixture.
Cook macaroni, olives, soup and vinegar.
Cover; refrigerate 4 hours.
Just before serving, add cheese.
Toss lightly.