Antipasto Salad

Yields: 6 servings

Ingredients:
6 oz. pasta, your choice of shape
½ cup vegetable oil
3 tbsp. red wine vinegar
1 tsp. minced garlic
1 tsp. basil
1/8 tsp. crushed red pepper flakes
1 tsp. salt
¼ cup grated Parmesan cheese
2 cups broccoli florets
½ cup sliced pepperoni
½ container grape tomatoes, halved
½ cup mozzarella cheese, shredded



Preparation Directions:
~ Cook pasta according to pkg. directions; drain and set aside.
~ In a large bowl whisk together oil, vinegar, garlic, basil, red pepper flakes, and salt. Add pasta and Parmesan, toss to coat. Cover and refrigerate 2 to 3 hours.
~ When ready to serve, add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese.

Category:

Education

Tags:

• Antipasto
• Salad
• recipe
• food
• city
• sue
• mallick
• tn