Recipe: Pepperoni, Mozzarella, and Broccoli Pasta Salad

PEPPERONI, MOZZARELLA, AND BROCCOLI PASTA SALAD

1 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