Dear Mueller’s: Thanks for the Recipe! Antipasto Salad, 6 Servings
First off, let me apologize for the lack of accompanying photograph, as this friends-and-family-gathering staple is not only quite tasty to the palate, but equally pleasant to the eye! It has been an oft-requested, rousing success for us for at least the last 10 years. Since two of its biggest fans are my nieces, I have changed the name to “Auntie-Pasto Salad”!
Note: The original recipe calls for Mazola corn oil, which I replace with olive oil. The original also lists Mueller’s brand twist trio macaroni – I use whatever good brand is available.
1/2 cup olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil leaves
1 teaspoon salt
1/8 teaspoon crushed dried red pepper
6 ounces twist trio macaroni, cooked, drained
1/4 cup grated Parmesan cheese
2 cups broccoli flowerets, cooked tender-crisp
4 ounces pepperoni, halved lengthwise, thinly sliced
10 cherry tomatoes, quartered
1/2 cup shredded mozzarella cheese
In large bowl, stir together olive oil, vinegar, garlic, basil, salt and red pepper. Add warm macaroni and Parmesan cheese; toss to coat well. Cover; refrigerate 2 – 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 onion rings.