Antipasto Salad
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recipe
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Ingredients:
-
1/2 cup vegetable oil
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3 tablespoons red wine vinegar
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1 clove garlic, minced
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1 teaspoon dried basil
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1/8 teaspoon crushed red pepper flakes
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1 teaspoon salt
Directions:
- Cook pasta in a pot of boiling salted water until al dente. Drain.
- 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.
- Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
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