Serves: 8
Level: SUPER EASY
Ingredients:
- 2/3 cup vegetable oil
- 1/4 cup red wine vinegar
- 1 1/4 cloves of garlic, minced
- 1 1/4 cup dried basil
- 1/8 teaspoon crushed red pepper flakes
- 1 1/4 teaspoon salt
- 1/2 pound corkscrew tri-colored macaroni
- 1/3 cup grated Parmesan cheese
- 2 2/3 cups broccoli florets
- 5 ounces mini peperoni
- 1 handful cherry tomatoes, halved
- 2/3 cup shredded mozzarella cheese
- 1 can sliced black olives
Directions:
- Cook pasta in salted water until al dente.
- In a large bowl, combine the oil, vinegar, garlic, basil, and salt & pepper(s); mix well.
- Toss the warm cooked pasta in and coat well.
- Toss with the Parmesan cheese, then refrigerate for 2-3 hours.
- After chilling for a few hours, add the broccoli, pepperoni, tomatoes, and olives; mix well.
- Sprinkle with mozzarella cheese then serve.
This salad goes well with your summer bar-b-que functions and most meals. My daughter Kaitlyn begs me to make this for her almost on a weekly basis.
No comments:
Post a Comment