Antipasto Salad - cooking recipe

Ingredients

1/3 c. cooking oil
3 Tbsp. vinegar
1 clove garlic, minced
1 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. crushed red pepper
6 oz. twist noodles
1/4 c. grated Parmesan cheese
2 c. broccoli flowerets, cooked tender-crisp
4 oz. pepperoni, chopped
10 cherry tomatoes, quartered
1/2 c. (2 oz.) shredded Mozzarella cheese

Preparation

In a large bowl, stir together cooking oil, vinegar, garlic, basil, salt and pepper.
Add warm noodles 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. If desired, garnish with red onion rings.
Makes 6 servings.