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Ingredients
| vegetable oil: 1/2 cup |
| red wine vinegar: 3 Tbl |
| garlic: 1 clove (minced) |
| dried basil (ground): 1 tsp |
| red pepper flakes: 1/8 tsp (crushed) |
| salt: 1 tsp |
| macaroni: 6 oz |
| parmesan cheese (grated): 1/4 cup |
| broccoli flower clusters (flowerets): 2 cups |
| pepperoni: 4 oz (sliced) |
| cherry tomatoes: 10 (halved) |
| mozzarella cheese, whole milk (shredded): 1/2 cup |
Antipasto Salad
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- 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.