Title: Garden Pasta Salad
Categories: Salad Pasta Appetizer
Yield: 6 Servings

1/4	c	Salad oil
1	c	Sliced mushrooms
1/2	c	Chopped onion
1		Clove garlic, minced
1	c	Thinly sliced zucchini
1	c	Broccoli cut into bite sized
		Pieces
1	ts	Basil leaves, crushed
4	oz	Corkscrew macaroni, cooked
		And drained
1/4	c	Sliced, pitted ripe olives
1	cn	(10.5 oz.) condensed Spamis
		Style vegetable soup
1/4	c	Red wine vinegar
1	c	Cubed Muenster

1. In 10-oz. skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. 2. Stir in zucchini, broccoli and basil. Cover: cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Remove from heat. 3. In large bowl, toss together vegetable mixture, cooked macaroni, olives, soup and vinegar. Cover; refrigerate until serving time, at least 4 hours. Just before serving, add the Muenster cheese and toss lightly.

FROM: Campbell's Creative Cooking With Soup

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