1/4 c. salad oil
1 c. sliced mushrooms
1/2 c. chopped onion
1 clove garlic, minced
1 c. fresh or frozen cut asparagus
1 c. cauliflower, cut into bite-size pieces
1 tsp. basil leaves, crushed
4 oz. corkscrew macaroni, cooked and drained
1/4 c. sliced, pitted ripe olives
1 can condensed Spanish style vegetable soup
1/4 c. red wine vinegar
1 c. cubed Provolone cheese

In 10-inch skillet over medium heat in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. Stir in asparagus, cauliflower and basil. Cover, cook vegetables 5 minutes or until tender-crisp, stirring occasionally. Remove from heat.

In large bowl, toss together vegetable mixture, cooked macaroni, olives, soup and vinegar. Cover and refrigerate until serving time, at least 4 hours. Just before serving, add cheese, toss lightly. Makes 5 cups, 6 servings.