Antipasto Salad

1/2 c vegetable oil
3 Tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried basil
1/8 tsp crushed red pepper flakes
1 tsp salt
6 oz macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
1/4 lb sliced pepperoni
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese

Cook pasta in a pot of boiling salted water until al dente. Drain. 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. Add broccoli, pepperoni, and tomatoes; toss well.