1/2 c. corn oil
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. paprika
1/4 tsp. pepper
8 oz. macaroni, cooked, drained & rinsed in cold water
8 oz. provolone or mozzarella cheese, cut in 1/2" cubes
1 pt. cherry tomatoes, cut in 1/4
1 c. sliced celery
1/2 c. thinly sliced red onion

In large bowl, stir together corn oil, vinegar, mustard, salt, basil, paprika and pepper. Add macaroni, cheese, tomatoes, celery and onions; toss to coat well. Cover, chill. Makes 10 to 12 servings.