1/4 cup Salad oil
1 cup Sliced mushrooms
1/2 cup Chopped onion
1 Clove garlic, minced
1 cup Thinly sliced zucchini
1 cup Broccoli cut into bite sized
Pieces
1 tsp Basil leaves, crushed
4 oz Corkscrew macaroni, cooked
And drained
1/4 cup Sliced, pitted ripe olives
1 can (10.5 oz.) condensed Spamis
Style vegetable soup
1/4 cup Red wine vinegar
1 cup Cubed Muenster
Directions
In 10-oz.
Skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally.
Stir in zucchini, broccoli and basil.
Cover: cook 5 minutes or until vegetables are tender-crisp, stirring occasionally.
Remove from heat.
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