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    Pasta/Potato: Antipasto Salad


    Source of Recipe


    Maridele Neikirk

    List of Ingredients




     1/2 cup vegetable oil
    3 tablespoons red wine vinegar
    1 clove garlic, minced
    1 teaspoon dried basil
    1/8 teaspoon crushed red pepper flakes
    1 teaspoon salt
    6 ounces macaroni
    1/4 cup grated Parmesan cheese
    2 cups broccoli florets
    4 ounces sliced pepperoni sausage
    10 cherry tomatoes, halved
    1/2 cup shredded mozzarella cheese 

    Recipe



    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.Makes 6 servings

 

 

 

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