Antipasto Salad The Best Recipes

Sunday, August 19, 2018

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Antipasto Salad

"This is continually a success for summer picnics."

Ingredients :

half cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/eight teaspoon crushed purple pepper flakes
1 teaspoon salt
6 oz macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
four oz sliced pepperoni sausage
10 cherry tomatoes, halved
half of cup shredded mozzarella cheese

Instructions :

Prep : 10M	Cook : 6M	Ready in : 2H25M

Cook pasta in a pot of boiling salted water until al dente. Drain.
In big bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat nicely. Toss with Parmesan. Cover, and refrigerate 2 to three hours.
Add broccoli, pepperoni, and tomatoes; toss properly. Sprinkle with mozzarella cheese, and serve.

Notes :

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