Antipasto Salad for Picnics

Ingredients

• 0.5 cups vegetable oil
• 3 tablespoons red wine vinegar
• 1 clove garlic , minced
• 1 teaspoon dried basil
• 0.13 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 6 ounces macaroni
• 0.25 cups grated Parmesan cheese
• 2 cups broccoli florets
• 4 ounces sliced pepperoni sausage
• 10 cherrys tomatoes , halved
• 0.5 cups shredded mozzarella cheese

Instructions

1. 1

   Cook pasta in a pot of boiling salted water until al dente. Drain.

2. 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. 3

   Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.