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Ingredientes
- 1/2 c. corn oil
- 3 tbsp. wine vinegar
- 1 clove garlic, chopped
- 1 teaspoon dry basil leaves
- 1 teaspoon salt
- 1/8 teaspoon crushed dry red pepper
- 6 ounce. twist trio macaroni, cooked, liquid removed
- 1/4 c. grated Parmesan cheese
- 2 c. broccoli florets, cooked tender crisp
- 4 ounce. pepperoni, halved lengthwise, thinly sliced
- 10 cherry tomatoes, quartered
- 1/2 c. (2 ounce.) shredded Mozzarella cheese
Direcciones
- In large bowl stir together first 6 ingredients. Add in hot macaroni and Parmesan cheese; toss to coat well. Cover; refrigerate2 to 3 hrs. Add in broccoli, pepperoni and tomatoes; toss till well mixed. Sprinkle with Mozzarella cheese. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 267 | 77% |
| Total Fat 30.08g | 38% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.36g | |
| Cholesterol 29mg | 10% |
| Sodium 832mg | 35% |
| Potassium 662mg | 19% |
| Total Carbs 10.73g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.32g | 4% |
| Protein 10.87g | 17% |
