Mom's Pasta Salad

By á-48374

Ingredients

• 1/2 cup corn oil
• 3 tablespoons wine vinegar
• 1 glove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/8 teaspoon crushed dried red pepper
• 6 ounces Trio Twist pasta, cooked, drained
• 1/4 cup Parmesan cheese
• 2 cups broccoli flowerets, cooked tender-crisp
• 4 ounces pepperoni, halved lengthwise, thinly sliced
• 10 cherry tomatoes, quartered
• Lettuce leaves
• 1/2 cup (2 oz.) shredded mozzarella cheese
• Optional: you can also add green and/or red peppers, carrots and olives)

Preparation

Step 1

In a large bowl stir together corn oil, vinegar, garlic, basil, salt and red pepper. Add warm twists and parmesan cheese; toss to coat well. Cover; refrigerate for 2 to 3 hours. Add broccoli, pepperoni, and tomatoes; toss until well mixed. Serve on lettuce-lined platter. Sprinkle with mozzarella cheese. If desired, garnish with red onion rings.