Antipasto Salad I

Ingredients

 * 1/2 cup vegetable oil
 * 3 tablespoons red wine vinegar
 * 1 clove garlic, minced
 * 1 teaspoon dried basil
 * 1/8 teaspoon crushed red pepper flakes
 * 1 teaspoon salt
 * 6 ounces macaroni
 * 1/4 cup grated Parmesan cheese
 * 2 cups broccoli florets
 * 4 ounces sliced pepperoni sausage
 * 10 Each cherry tomatoes, halved
 * 1/2 cup shredded mozzarella cheese

Directions

 * 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.