The dressing has the right amount of tang and the veggies give it a nice crunch. This is one of my favorite pasta salad recipes and now it can be yours.
Pepperoni, Mozzarella & Broccoli Pasta Salad
1/3 c. oil
2 T. lemon juice
1 T. cider vinegar
1/2 t. salt
Pepper to taste
1/2 t. dried oregano
1/2 lb. rigatoni (or other pasta)
1 1/2 c. broccoli florets
6 oz. pepperoni, cut into pieces
3/4 c. green pepper, chopped
3 T. black olives, sliced
1/4 c. red onion, chopped
1/4 c. carrot, chopped
3 oz. mozzarella, cut into 1/4-inch pieces
2 T. Parmesan cheese, grated
Cook pasta in salted boiling water until al dente, about 10 minutes. Drain; rinse with cool water.
Break broccoli into small pieces. Place in microwaveable dish and add 1/2 cup water. Cover with plastic wrap and microwave on HIGH for about 3 minutes.
Put pepperoni, green pepper, olives, onion, carrot and mozzarella in a large bowl. Add broccoli and pasta and toss to combine.
Whisk dressing ingredients together. Add to salad and toss to blend. Serve immediately or refrigerate to serve later.