Antipasto Salad for Picnics

Name: Antipasto Salad for Picnics
Total time: 145
Yield: 6
Ingredients: 0.5 cup vegetable oil; 3 tablespoons red wine vinegar; 1 clove garlic, minced; 1 teaspoon dried basil; 0.125 teaspoon crushed red pepper flakes; 1 teaspoon salt; 6 ounces macaroni; 0.25 cup grated Parmesan cheese; 2 cups broccoli florets; 4 ounces sliced pepperoni sausage; 10 cherry tomatoes, halved; 0.5 cup shredded mozzarella cheese

Recipe by It's A New Day from allrecipes.com

Side Dish 2 Hr. 25 Mins.

Ingredients

6 servings

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0.5 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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0.125 teaspoon crushed red pepper flakes
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1 teaspoon salt

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6 ounces macaroni
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0.25 cup grated Parmesan cheese
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2 cups broccoli florets
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4 ounces sliced pepperoni sausage
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10 cherry tomatoes, halved
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0.5 cup shredded mozzarella cheese

Instructions

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.