Antipasto Salad - cooking recipe

Ingredients

1/2 c. corn oil
1 tsp. instant minced onion
1 clove garlic, minced
1 tsp. dried basil leaves
1 tsp. salt
1/8 tsp. crushed dried red pepper
6 oz. Mueller's twist trio macaroni, cooked and drained
1/4 c. grated Parmesan cheese
2 c. broccoli florets, cooked tender-crisp
4 oz. pepperoni, halved lengthwise and thinly sliced
10 cherry tomatoes, quartered
lettuce leaves
1/2 c. (2 oz.) shredded Mozzarella cheese

Preparation

In a large bowl, stir together the corn oil, vinegar, garlic, salt and red pepper.
Add warm macaroni and Parmesan cheese; toss to coat well.
Cover.
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.