Vegetarian Mostaccioli Salad with Vinaigrette Dressing
½ pound Mostaccioli pasta (cooked)
2 cups Broccoli Florets
½ cup diced Red Onions
½ cup diced Bell Peppers
½ cup Parm. Cheese shredded
Salt, pepper, garlic and Italian seasoning to taste.
1 cup olive oil
1/2 cup white vinegar
¼ cup sugar
Blend together oil, vinegar, sugar and seasonings top over cooked pasta and vegetables toss with parm. Cheese allows 15 minutes to marinade.
Serve with fresh breads and butter.