Recipe for cooking italian broccoli pasta salad

Super Salad Recipes :: Large Yield Salads

Italian Broccoli Pasta Salad

6 1/4 lb. rigatoni or other tube pasta
4 1/4 C. canola oil
1 1/2 C. lemon juice
3/4 C. red wine vinegar
2 Tbsp. dried oregano
6 1/2 lb. broccoli florets
4 3/4 lb. pepperoni, cut into 1/4 in. pieces
2 1/4 lb. mozzarella cheese, cut into 1/4 in. pieces
6 1/4 med. green bell peppers, seeded and cut into 1/4 in. pieces
3 C. red onion, chopped
3 C. carrot, peeled and chopped
2 C. sliced black olives

Cook pasta in a lrg. pan of boiling water 8-10 min. until al dente. Drain. Rinse with cool water.

Mix together 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 min. until bright green and slightly tender. Transfer broccoli to a lrg. 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 100.