Antipasto Salad 
Makes 6 servings 

1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed dried red pepper
1 teaspoon salt
6 ounces twist macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces thinly sliced pepperoni
10 cherry tomatoes, halved
1/2 cup shredded mozzarella
                   
1. Cook pasta in a pot of boiling salted water until done.
   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.