1/2 c. 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. twist macaroni, cooked & drained
1/4 c. grated Parmesan cheese
2 c. broccoli florets, cooked tender-crisp
4 oz. pepperoni, halved lengthwise, thinly sliced
10 cherry tomatoes, quartered
1/2 c. shredded mozzarella cheese

In large bowl, stir first 6 ingredients. Add warm macaroni and Parmesan cheese; toss to coat well. Cover; chill 2-3 hours. Add broccoli, pepperoni and tomatoes; toss well. Sprinkle with mozzarella cheese.