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.