1/2 c. Mazola corn oil
3 tbsp. wine vinegar
1 clove garlic, minced
1 tsp. dried basil leaves
1 tsp. salt
1/8 tsp. crushed dried red pepper
6 oz. Mueller's twist macaroni, cooked and drained
1/4 c. grated Parmesan cheese
2 c. broccoli flowerets, cooked tender-crisp
4 oz. pepperoni, halved lengthwise, thinly sliced
10 cherry tomatoes, quartered
Lettuce leaves
1/2 c. (2 oz.) shredded Mozzarella cheese

In large bowl stir together corn oil, vinegar, garlic, basil, salt and red pepper. Add warm macaroni and Parmesan cheese. Toss to coat well. Cover; refrigerate 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. Makes 6 servings.