Antipasto Salad for Picnics

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 415 Calories

Ingredients

• ½ cup vegetable oil
• 1 teaspoon salt
• 1 clove garlic, minced
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried basil
• 2 cups broccoli florets
• 3 tablespoons red wine vinegar
• ⅛ teaspoon crushed red pepper flakes
• 6 ounces macaroni
• 4 ounces sliced pepperoni sausage
• 10 cherry tomatoes, halved

Recipe Instructions

Step 1

Cook pasta in a pot of boiling salted water until al dente. Drain.

Step 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.

Step 3

Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.