8 oz. shell macaroni
2 cloves garlic, minced
3 tbsp. red wine vinegar
4 tbsp. olive oil
2 c. broccoli flowerettes (crisp cooked and chilled)
1 (8 oz.) can sliced mushrooms, drained
4 tbsp. grated Parmesan cheese
Salt and pepper to taste
1/2 red onion, chopped

Combine macaroni, garlic, vinegar, oil, broccoli, onion and mushrooms; toss well. Season to taste with salt and pepper. Chill covered until serving time. Before serving sprinkle with grated Parmesan cheese.