This is always a hit for summer picnics.
Ingredients
- ½ cup vegetable oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 6 ounces macaroni
- ¼ cup grated Parmesan cheese
- 2 cups broccoli florets
- 4 ounces sliced pepperoni sausage
- 10 cherry tomatoes, halved
- ½ cup shredded mozzarella cheese
Directions
Step 1
Cook pasta in a pot of boiling salted water until al dente. Drain.
Step 2
In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
Step 3
Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 415 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat7g | 34% |
Cholesterol29mg | 10% |
Sodium821mg | 36% |
Total Carbohydrate25g | 9% |
Dietary Fiber2g | 8% |
Total Sugars1g | |
Protein13g | |
Vitamin C33mg | 167% |
Calcium143mg | 11% |
Iron2mg | 10% |
Potassium298mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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