Antipasto Salad for Picnics
Description
Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
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
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6 ounces macaroni
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1/4 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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1/2 cup shredded mozzarella cheese
Directions
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.