Antipasto Salad - cooking recipe

Ingredients

1/3 c. vegetable oil
1/4 c. wine vinegar
1 clove garlic, minced
1 1/2 tsp. dried basil
1/2 tsp. salt
1/8 tsp. red pepper
6 oz. tri-colored pasta twists, cooked and drained
1/4 c. grated Parmesan cheese
2 c. broccoli florets, cooked tender-crisp
10 cherry tomatoes, quartered
4 oz. pepperoni stick, thinly sliced
1/2 c. cubed Mozzarella cheese

Preparation

In large bowl, combine vegetable oil, vinegar, garlic, basil, salt and red pepper.
Add warm pasta and Parmesan cheese; toss to coat well.
Stir in broccoli, tomatoes, pepperoni and Mozzarella cheese.
Cover; chill 1 to 2 hours before serving.