Antipasto Salad

Servings: 24

Ingredients

• 1–1/4 C grated Villa Frizzoni parmesan cheese, 70077
• 2–1/4 C Katy’s Kitchen vegetable oil, 15024
• 1 C red wine vinegar, 13924
• 6 cloves Markon garlic, minced, 78470
• 1–1/4 Tbsp and 1 tsp Culinary Secrets dried basil, 10510
• 3/4 tsp Culinary Secrets crushed red pepper flakes, 24018
• 1–1/4 Tbsp and 1 tsp Katy’s Kitchen salt, 33202
• 1–3/4 lbs Villa Frizzoni rotini spirals, 25490
• 8 C Markon broccoli florets, 78330
• 1 lb sliced Villa Frizzoni pepperoni, E6662
• 1 Markon green bell pepper, chopped, 78246
• 1 Markon orange bell pepper, chopped
• 40 cherry tomatoes, halved, 78223
• 2 C Villa Frizzoni feather shredded mozzarella cheese, 61677

Preparation method

1. Cook pasta in a pot of boiling salted water until al dente. Drain.
2. In large bowl, stir together oil, vinegar, garlic, basil, salt and red pepper flakes. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2–3 hours.
3. Add broccoli, pepperoni, peppers and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.