1/2 c. oil
3 tbsp. wine vinegar
1 clove garlic, minced
1 tsp. dried basil
1 tsp. salt
1/8 tsp. crushed red pepper
6 oz. "Twist Trio" pasta
1/4 c. grated Parmesan cheese
2 c. broccoli flowerets, cooked tender crisp
4 oz. pepperoni, halved lengthwise, thinly sliced
10 cherry tomatoes, quartered
Lettuce leaves
1/2 c. shredded Mozzarella cheese

In a large bowl, stir together oil, vinegar, garlic, basil, salt and red pepper. Add warm twists and Parmesan cheese; toss to coat well. Cover; refrigerate 2 to 3 hours. Add broccoli, pepperoni and tomatoes; toss until well mixed. Serve on lettuce lined platter. Sprinkle with Mozzarella cheese. If desired garnish with red onions. Makes 6 servings.