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Antipasto Salad

"This is always successful for summer time picnics."

Ingredients :

half of cup vegetable oil
three tablespoons crimson wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 oz macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
four oz. Sliced pepperoni sausage
10 cherry tomatoes, halved
half cup shredded mozzarella cheese

Instructions :

Prep : 10M	Cook : 6M	Ready in : 2H25M

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

Notes :

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