PEPPERONI, MOZZARELLA, AND BROCCOLI PASTA SALAD1 lb.
rigatoni or other tube pasta
2/3 cup vegetable oil
1/4 cup lemon juice
2 Tbsp.
red wine vinegar 1 tsp. dried oregano
3 cups broccoli florets, cooked
3/4 lb. pepperoni, skinned and cut into 1/4 inch pieces
6 oz. mozzarella cheese, cut into 1/4 inch pieces
1 medium green bell pepper, seeded and cut into 1/4 inch pieces and cooked
1/2 cup red onion, chopped and cooked
1/2 cup carrot, peeled, grated and chopped
1/3 cup sliced black olives
Cook pasta in a large pan of boiling water 8-10 minutes until al dente. Drain. Rinse with cool water.
Combine next 4 ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously and set aside.
Place broccoli in a steamer basket over boiling water. Cover pan and steam about 3 minutes until bright green and slightly tender.
Transfer broccoli to a large bowl and add remaining ingredients. Stir in pasta.
Shake jar with dressing again and pour over pasta mixture. Toss and serve chilled or at room temperature.
Servings: 8
