Antipasto Salad I

Cook macaroni according to package directions until al dente, then drain and rinse with cold water to stop cooking and cool completely.

Whisk together vegetable oil, red wine vinegar, minced garlic, dried basil, crushed red pepper flakes, and salt in a large bowl until well combined.

Blanch broccoli florets in boiling salted water for 2–3 minutes until tender-crisp, then drain and rinse with cold water.

Add cooled macaroni, blanched broccoli, pepperoni sausage, cherry tomatoes, Parmesan cheese, and mozzarella cheese to the dressing bowl.

Toss all ingredients together until evenly coated with the vinaigrette dressing.

Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and the salad to chill.