1/3 c. corn oil
1/4 c. wine vinegar
1 clove garlic, minced
1 1/2 tsp. dried basil or 1 tbsp. chopped fresh basil
1/2 tsp. salt
1/8 tsp. crushed dried red pepper
6 oz. elbow macaroni, twists or shells, cooked and drained
1/4 c. grated Parmesan cheese
2 c. broccoli florets, blanched
10 cherry tomatoes, quartered
4 oz. part skim Mozzarella cheese, cubed (about 1 c.)
1 lg. red pepper, cut in julienne strips

In large bowl stir corn oil, vinegar, garlic, basil, salt and dried red pepper. Add warm macaroni and Parmesan; toss to coat well. Stir in broccoli, tomatoes, cheese and red pepper. Cover; chill 1-2 hours before serving. Makes 6 servings.