1/4 c. salad oil
1 c. sliced mushrooms
1/2 c. chopped onions
1 clove garlic, minced
1 c. vegetables, thinly sliced zucchini
1 c. broccoli, cut into bite-size pieces
1 tsp. basil leaves, crushed
4 oz. macaroni, cooked and drained
1/4 c. sliced ripe olives
1 (10 1/2 oz.) can condensed crisp gazpacho soup
1/4 c. red wine vinegar
1 c. Muenster cheese, cubed

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

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