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| 1/4 Tasse | salad oil |
| 1 Tasse | mushrooms sliced |
| 1/2 Tasse | onion chopped |
| 1 | cloves garlic minced |
| 1 Tasse | zucchini thinly sliced |
| 1 Tasse | Broccoli cut into bite sized Pieces |
| 1 Teelöffel | Basil leaves, crushed |
| 4 x ca. 30 g | Corkscrew macaroni, cooked |
| | And drained |
| 1/4 Tasse | ripe olives pitted, sliced |
| 1 Dose | (10.5 oz.) condensed Spamis |
| | Style vegetable soup |
| 1/4 Tasse | red wine vinegar |
| 1 Tasse | Cubed Muenster |
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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.
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