Antipasto Pasto Salad - cooking recipe

Ingredients

1/3 c. vegetable oil
1/4 c. wine vinegar
1 clove garlic, minced
1 tsp. basil (dry)
1/2 tsp. oregano
1/2 tsp. salt
6 oz. (1/2 box) or 2 1/2 c. twist macaroni, cooked and drained
1/4 c. grated Parmesan cheese
1 1/2 c. broccoli florets
10 cherry tomatoes, quartered
4 oz. Mozzarella cheese, cubed
1 large green pepper, cut in strips
4 c. finely chopped pepperoni

Preparation

In a large bowl, stir oil, vinegar, garlic, basil, salt and oregano.
Add warm twists and cheese.
Toss to coat well.
Stir in broccoli, tomatoes, Mozzarella cheese and pepperoni.
Cover; chill 1 to 2 hours before serving.
Serves 6.