This is filling and great to have in the refrigerator when you're tired of sandwiches for lunch. You can substitute other meats, like tuna, for the pepperoni.
Ingredients:
1/2 C vegetable oil
3 T red wine vinegar
1 clove garlic, minced
1 t dried basil
1/8 t crushed red pepper flakes
1 t salt 6 ounces macaroni
1/4 C grated Parmesan cheese
2 C broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 C 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. A variation of this is to add Italian dressing instead of the oil and vinegar.
Ingredients:
1/2 C vegetable oil
3 T red wine vinegar
1 clove garlic, minced
1 t dried basil
1/8 t crushed red pepper flakes
1 t salt 6 ounces macaroni
1/4 C grated Parmesan cheese
2 C broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 C 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. A variation of this is to add Italian dressing instead of the oil and vinegar.
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