Antipasto Salad for Picnics

Ingredients

• 1/2 cup vegetable oil
• tablespoon sred wine vinegar
• clove garlic, minced
• teaspoon dried basil
• 1/8 teaspoon crushed red pepper flakes
• teaspoon salt
• ounce smacaroni
• 1/4 cup grated Parmesan cheese
• cup sbroccoli florets
• ounce sslice d pepperoni sausage
• cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese

Instructions

1. Cook pasta in a pot of boiling salted water until al dente. Drain.
2. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.