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
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