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Categories:
corn oil wine vinegar clove garlic basil salt red pepper twist rio pasta Parmesan cheese broccoli flowerets pepperoni tomatoes lettuce leaves Mozzarella
Viewed: 45 - Published at: 5 years agoIngredients
- 1/2 c. corn oil
- 3 Tbsp. wine vinegar
- 1 clove garlic, minced
- 1 tsp. basil leaves
- 1 tsp. salt
- 1/8 tsp. crushed red pepper
- 6 oz. twist rio pasta
- 1/4 c. grated Parmesan cheese
- 2 c. cooked broccoli flowerets (crisp)
- 4 oz. pepperoni
- 10 cherry tomatoes, quartered
- lettuce leaves
- 1/2 c. shredded Mozzarella
Method
- In a large bowl, stir together corn oil, vinegar, garlic, basil, salt and red pepper.
- Add warm macaroni and Parmesan cheese; toss to coat well.
- Cover and refrigerate 2 to 3 hours.
- Add broccoli, pepperoni and tomatoes; toss until well mixed.
- Serve on lettuce lined platter; sprinkle with Mozzarella cheese.
